Our PlansGift CardsHelloFresh for Teams
Figgy Balsamic Chicken
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Figgy Balsamic Chicken

Figgy Balsamic Chicken

with Roasted Carrots & Thyme Potatoes

You’ve likely come across figs baked into desserts, dried and nestled onto cheese platters, or preserved and slathered on toast for breakfast. But today, we’re mixing things up by pairing fig jam with tangy balsamic vinegar. The result? A sweet and savory sauce that’ll transform the tender pork tenderloin it’s drizzled on top of.

Tags:
Calorie Smart
Allergens:
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes
DifficultyEasy

Ingredients

serving amount

12 ounce

Potatoes

¼ ounce

Thyme

1 unit

Shallot

10 ounce

Chicken Cutlets

12 ounce

Carrots

1 unit

Chicken Stock Concentrate

5 teaspoon

Balsamic Vinegar

1 unit

Fig Jam

Not included in your delivery

Salt

Pepper

1 tablespoon

Olive Oil

1 teaspoon

Cooking Oil

1 tablespoon

Butter

(Contains Milk)

sideBannerName

Nutrition Values

/ per serving
Calories590 kcal
Fat20 g
Saturated Fat6 g
Carbohydrate68 g
Sugar26 g
Dietary Fiber8 g
Protein37 g
Cholesterol120 mg
Sodium460 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Peeler
Baking Sheet
Large Pan
Paper Towel

Instructions

Prep
1

• Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Strip thyme leaves from stems; chop leaves until you have 2 tsp (4 tsp for 4 servings). Halve, peel, and finely chop shallot.

Roast Veggies
2

• Toss potatoes on one side of a baking sheet with a drizzle of olive oil, half the chopped thyme, and a pinch of salt and pepper. • Toss carrots on empty side with a drizzle of oil, salt, and pepper. • Roast on top rack, tossing halfway through, until tender and crisp, 20-25 minutes.

Sear Pork
3

• While veggies roast, pat pork dry with paper towels; season all over with salt and pepper. • Heat a drizzle of olive oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes (it’ll finish cooking in the next step). • Transfer to a second baking sheet. Reserve pan.

Swap in chicken or beef for pork. Cook chicken until cooked through, 3-5 minutes per side, or cook beef to desired doneness, 4-7 minutes per side. Transfer to a cutting board to rest.

Roast Pork
4

• Roast pork on middle rack until cooked through, 10-12 minutes. • Transfer pork to a cutting board to rest. Thinly slice pork crosswise.

Skip this step for chicken or beef!

Make Pan Sauce
5

• Meanwhile, heat a drizzle of olive oil in pan used for pork over medium heat. Add shallot and remaining chopped thyme. Cook, stirring, until softened, 3-4 minutes. • Stir in stock concentrate, vinegar, jam, and ¼ cup water (½ cup for 4 servings). Simmer until thick and saucy, 2-3 minutes. • Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.

Use pan used for chicken or beef here.

Serve
6

• Divide potatoes, carrots, and pork between plates. Drizzle pan sauce over pork and serve.

Thinly slice chicken or beef against the grain.

Chicken is fully cooked when internal temperature reaches 165°.