Rosemary Fig Chicken
with Kale & Sweet Potato Jumble
- Milk
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.
Ingredients
1 unit
Sweet Potatoes
1 unit
Red Onion
4 ounce
Kale
¼ ounce
Rosemary
10 ounce
Chicken Cutlets
1 teaspoon
Garlic Powder
1 unit
Fig Jam
1 unit
Chicken Stock Concentrate
Not included in your delivery
Salt
Pepper
5 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• 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).
• 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).
• 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!).
• 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).
• 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.
• 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.
• 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°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the fig sauce, calling it delicious and praising its sweet-and-spicy profile 🍯. Some found the dish bland overall.
- Ease of prep: Several found it quick and easy, though a few mentioned it was time-consuming with too much cleanup.
- Suggestions: Consider doubling the kale and sweet potato for more filling portions. Try adding Dijon and cider vinegar to boost the sauce.
- Portions: Many felt the sweet potato and kale amounts were too small for two people; some added extra vegetables.
- Protein: Some preferred the original pork version, finding chicken a bit plain or dry. Consider adjusting cooking time for even results.
- Veggie prep: A few suggested not pre-cutting the kale to avoid stem bits. Some enjoyed the kale raw or lightly cooked.
Reviews from our home cooks
We added an extra sweet potato from our own personal supply just because we knew I'd overcook the kale down to nothing. Otherwise this dish was so good I'm sure we'll be back for more soon. Easy to prepare. Easy to follow recipe. Detailed instructions. And the flavors were sooooooooo good!
Tasty combo and I love that it's also packed with veggies! I am a busy mom with busy nights, hence relying on meal subscriptions to create nutritious meals, so I appreciate less steps in cooking and less pans to wash. For this meal I put the chicken in the oven at the same time as the sweet potato and onions to save time and pans. Much better!!!
It's just not reasonable to get one small sweet potato for two people. There's just not enough of it. And there was too much kale.
Don't cut the kale. There were stem bits everywhere and I would rather clean and cut myself. Fresh rosemary was delicious.
I only cook for me so this gave me 4 meals. I had a spaghetti squash which I added to the bottom of my bowl and then added the meal on top. You should double the Kale in the delivery because it shrinks in half that is why I used the spaghetti squash
I liked the rosemary fig sauce. I prob would use less rosemary next time tho
Liked the kale, sweet potato jumble and the rosemary fig chicken was tasty.
I liked this. Lacinato Kale preferred over curly kale and double the amount of kale per serving. I used chicken which was good and preferred for our family.
Veggies could have used another (or larger) sweet potato. Protein provided was chicken cutlets rather than pork. I used my own pork and will use the chicken for another recipe. Fig sauce was tasty but pretty skimpy - not really enough for 2 servings.
Super tasty! I would suggest getting it with pork though. I got it with chicken and I think it came out drier than it would have with the pork which has a bit more fat! Probably came out dry cuz the way I cooked it 😉
