Figgy Balsamic Chicken

Name: Figgy Balsamic Chicken with Roasted Carrots & Thyme Broccoli
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 8 ounce Broccoli; ¼ ounce Thyme; 1 unit Shallot; 12 ounce Chicken Cutlets; 12 ounce Carrots; 1 unit Chicken Stock Concentrate; 5 teaspoon Balsamic Vinegar; 1 unit Fig Jam; Salt; Pepper; Olive Oil; Cooking Oil; Butter

with Roasted Carrots & Thyme Broccoli

Recipe Development TeamUpdated on July 25, 2025

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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 completely transform the juicy pork filet it’s drizzled on top of.

The serving of protein food in this product is high in protein.

See nutrition information for total fat, cholesterol, and sodium content.

Tags:

Carb Conscious

•High Protein

•Fiber Powered

Allergens:

Milk

The quantities provided above are averages only.

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

8 ounce

Broccoli

¼ ounce

Thyme

1 unit

Shallot

12 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

Olive Oil

Cooking Oil

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories600 kcal

Fat32 g

Saturated Fat9 g

Carbohydrate45 g

Sugar26 g

Dietary Fiber10 g

Protein33 g

Cholesterol105 mg

Sodium730 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

•Paper Towel

•Large Pan

Instructions

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

• Toss carrots on one side of a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack, 10 minutes. • Once carrots have roasted 10 minutes, carefully toss broccoli on empty side of baking sheet with a drizzle of oil, half the chopped thyme, and a pinch of salt and pepper. Gently toss carrots on baking sheet before returning to top rack. Roast another 12-15 minutes, until broccoli is browned and tender.

• 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.

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

• 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, 1-2 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.