HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGettin’ Figgy With It Chicken
Gettin’ Figgy With It Chicken

Gettin’ Figgy With It Chicken

with Roasted Brussels Sprouts & Mashed Potatoes

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Na na na na na nana / Na na na na nana / Gettin’ figgy with it. Fig jam, that is! Here, we’ve paired it with balsamic vinegar and rich chicken stock to bring you a pan sauce that’ll get your taste buds grooving. It’s equal parts sweet, tangy, and savory—in other words, the perfect topping for pan-seared chicken breasts. On the side, there’s creamy mashed potatoes and crisp roasted Brussels sprouts, making this a square meal that totally rocks out.


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

Total Time40 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

8 ounce

Brussels Sprouts

2 tablespoon

Fig Jam

1 unit

Chicken Stock Concentrate

4 tablespoon

Sour Cream


12 ounce

Chicken Breasts

5 teaspoon

Balsamic Vinegar

Not included in your delivery

4 teaspoon

Olive Oil

3 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3054 kJ
Calories730 kcal
Fat37 g
Saturated Fat17 g
Carbohydrate55 g
Sugar19 g
Dietary Fiber8 g
Protein43 g
Cholesterol185 mg
Sodium400 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pot
Large Pan
Paper Towel
Potato Masher
Instructionsarrow up iconarrow up icon
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• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Dice potatoes into 1-inch pieces (no need to peel). Trim and halve Brussels sprouts lengthwise.


• Toss Brussels sprouts on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. • Roast on top rack until browned and tender, 20-25 minutes.


• Meanwhile, place potatoes in a large pot with enough salted water to cover by 2 inches. Cover and bring to a boil, then lower heat to medium. Cook until tender, 15-20 minutes. • Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Keep covered off heat.


• While potatoes cook, pat chicken* dry with paper towels; season all over with salt and pepper. • Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side. Turn off heat; transfer chicken to a plate. • Meanwhile, mash potatoes until smooth. Stir in sour cream, 2 TBSP butter, and a pinch of salt and pepper. If needed, stir in reserved potato cooking liquid a splash at a time until creamy. Cover to keep warm. • 4 SERVINGS: Use 3 TBSP butter.


• Heat pan used for chicken over medium heat. Add vinegar, jam, stock concentrate, and ¼ cup water. Bring to a simmer and cook, stirring, until thickened, 2-3 minutes. • Turn off heat; stir in 1 TBSP butter until melted. Season with salt and pepper to taste. • 4 SERVINGS: Use 1/3 cup water. Stir in 2 TBSP butter.


• Divide mashed potatoes, Brussels sprouts, and chicken between plates. Drizzle chicken with sauce and serve.