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Goat Cheese Chicken with Figgy Balsamic
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Goat Cheese Chicken with Figgy Balsamic

Goat Cheese Chicken with Figgy Balsamic

with Garlic Roasted Carrots & Asparagus

How are we going to make chicken special tonight? Say it with us now, all together: PAN SAUCE! When you combine luscious fig jam with tart balsamic vinegar and a little of the magic ingredient (butter), it truly becomes something more than the sum of its parts. Add a layer of tangy melted goat cheese on top, serve with a side of garlicky roasted potatoes and carrots, and you’ve got a quick, delicious way to elevate this weeknight dinner idea.

Protein Smart
Calorie Smart
Carb Smart

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

Total Time35 minutes
Prep Time10 minutes


serving amount

12 ounce


9 ounce


1 teaspoon

Garlic Powder

1 ounce

Goat Cheese

(Contains Milk)

2 unit


10 ounce

Chicken Cutlets

1 teaspoon

Dried Rosemary

1 unit

Chicken Stock Concentrate

5 teaspoon

Balsamic Vinegar

1 unit

Fig Jam

6 ounce


Not included in your delivery

4 teaspoon

Cooking Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories490 kcal
Fat23 g
Saturated Fat8 g
Carbohydrate34 g
Sugar25 g
Dietary Fiber6 g
Protein38 g
Cholesterol130 mg
Sodium490 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.


Baking Sheet
Paper Towel
Large Pan
Plastic Wrap
Meat Mallet
Small Pan


Start Prep

• Adjust rack to top position (top and middle positions for 4 servings) 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.

Trim and discard woody bottom ends from asparagus; cut stalks crosswise into 1-inch pieces. (Reserve potatoes for another use.)

Roast Veggies

• Toss potatoes and carrots on a baking sheet with a large drizzle of oil, garlic powder, salt, and pepper. Roast on top rack, tossing halfway through, until tender and crisp, 20-25 minutes. (For 4 servings, divide between two baking sheets; roast on top and middle racks.)

Toss carrots on one side of a baking sheet with a drizzle of oil, garlic powder, salt, and pepper. Roast on top rack for 12 minutes, then stir. Carefully toss asparagus on empty side of sheet with a drizzle of oil, salt, and pepper. Roast on top rack until lightly browned, 10-12 minutes more. (For 4 servings, leave carrots roasting; toss asparagus on a separate baking sheet and roast on middle rack.)

Finish Prep

• While veggies roast, halve goat cheese lengthwise. Trim and thinly slice scallions, separating whites from greens.

Cook Chicken

• Pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ½ inch thick. Season all over with salt, pepper, and two-thirds of the rosemary. • Heat a drizzle of oil in a large pan over medium heat. Add chicken and cook until browned and cooked through, 4-6 minutes per side. In the last 2 minutes of cooking, top chicken with goat cheese; cover pan to melt cheese. • Remove pan from heat and keep covered until ready to serve.

Make Sauce

• While chicken cooks, heat a drizzle of oil in a small pan over medium heat. Add scallion whites and remaining rosemary. Cook, stirring, until softened, 1-2 minutes. • Stir in stock concentrate, vinegar, jam, and ¼ cup water (1⁄3 cup for 4 servings). Bring to a simmer; cook, stirring occasionally, until thickened and saucy, 2-3 minutes. • Remove pan from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.

Finish & Serve

• Divide chicken, potatoes, and carrots between plates. Spoon sauce over chicken. Sprinkle scallion greens over veggies and serve.

Chicken is fully cooked when internal temperature reaches 165°.