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Rosemary Fig Chicken

Rosemary Fig Chicken

with Kale & Sweet Potato Jumble

Share an unforgettable at-home date night with this sure-to-impress recipe. Fig jam, cooked down with rosemary and butter, makes a rich, sweet sauce that perfectly complements juicy, seared-then-roasted pork tenderloin. Pair that with earthy roasted sweet potatoes, red onion, and sautéed kale for a hearty and colorful plate; a sweet and fail-proof dinner to tantalize your date’s tastebuds.

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

1 unit

Sweet Potatoes

1 unit

Red Onion

4 ounce


¼ ounce


10 ounce

Chicken Cutlets

1 teaspoon

Garlic Powder

1 unit

Fig Jam

1 unit

Chicken Stock Concentrate

Not included in your delivery



5 teaspoon

Cooking Oil

1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories500 kcal
Fat22 g
Saturated Fat6 g
Carbohydrate40 g
Sugar17 g
Dietary Fiber6 g
Protein36 g
Cholesterol120 mg
Sodium380 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
Large Pan
Paper Towel



• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Dice sweet potato into ½-inch pieces. Halve, peel, and cut onion into ½-inch-thick wedges. Remove and discard any large stems from kale; chop into bite-size pieces. Strip rosemary leaves from stems; finely chop leaves until you have ½ tsp (1 tsp for 4).

Roast Veggies

• Toss sweet potato and onion on one side of a baking sheet with a large drizzle of oil, salt, and pepper. (For 4 servings, spread veggies out across entire sheet.) TIP: For easy cleanup, line sheet with aluminum foil first. • Roast on top rack for 10 minutes (you’ll add the pork then).

Sear & Roast Pork

• Meanwhile, pat pork dry with paper towels; season with garlic powder, salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork; cook, turning occasionally, until browned, 4-8 minutes. Turn off heat; transfer to a plate. Wipe out pan. • Once veggies have roasted 10 minutes, carefully transfer pork to opposite side of sheet. (For 4 servings, leave veggies roasting; add pork to a second sheet and roast on middle rack.) • Roast until pork is cooked through and veggies are browned and tender, 10-12 minutes more. (TIP: If pork is done before veggies, remove from sheet and continue roasting veggies.) Transfer pork to a cutting board to rest.

Swap in chicken for pork; cook until browned and cooked through, 3-5 minutes per side (no need to roast!).

Cook Kale

• While pork and veggies roast, heat a drizzle of oil in a second large pan over medium heat. Add kale, 2 TBSP water, and a pinch of salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. Turn off heat (you’ll finish the kale in Step 6).

Make Sauce

• Heat a drizzle of oil in pan used for pork over medium-high heat. Add chopped rosemary and cook until fragrant, 30 seconds. Reduce heat to medium; stir in jam, stock concentrate, and ¼ cup water (1⁄3 cup for 4 servings). Cook, stirring occasionally, until thickened, 3-4 minutes. • Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until combined. Season with salt and pepper. TIP: If sauce seems too thick, add a splash of water.

Use pan used for chicken here.

Toss & Warm Veggies

• Transfer roasted sweet potato and onion to pan with kale; toss to combine. Return to medium heat until warmed through, 1-2 minutes. Taste and season with salt and pepper.

Finish & Serve

• Thinly slice pork crosswise. • Divide veggies between plates; top with pork. Spoon sauce over pork and serve.

Thinly slice chicken crosswise.

Chicken is fully cooked when internal temperature reaches 165°.