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American Recipes

Drizzly Balsamic Fig Chicken

Drizzly Balsamic Fig Chicken

Drizzly Balsamic Fig Chicken

with Sweet Potatoes and Arugula

Recipe Development TeamPublished on November 11, 2016

4.4

(2.5K customers rated)

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We're big fans of pan sauces because they're a simple way to add extra flavor to dishes. Here, fig jam, balsamic vinegar, and fresh rosemary are allowed to mingle with the natural juices from the chicken to create a sweet and savory condiment that you'll want to drizzle over everything.

Tags:

Gluten-free

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 Time

DifficultyEasy

Ingredients

serving amount

12 ounce

Chicken Breasts

1 unit

Shallot

2 tablespoon

Balsamic Vinegar

1 unit

Chicken Stock Concentrate

1 tablespoon

Fig Jam

12 ounce

Sweet Potatoes

¼ ounce

Rosemary

2 ounce

Arugula

1 unit

Lemon

Not included in your delivery

unit

Salt

unit

Pepper

4 teaspoon

Olive Oil

1 tablespoon

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Energy (kJ)2305 kJ

Calories551 kcal

Fat18 g

Saturated Fat6 g

Carbohydrate57 g

Sugar19 g

Dietary Fiber10 g

Protein46 g

Cholesterol136 mg

Sodium364 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

•Baking Sheet

•Large Pan

•Paper Towel

•Bowl

Instructions

Preheat oven and roast sweet potatoes

1

Wash and dry all produce. Preheat oven to 425 degrees. Cut sweet potatoes into ½-inch cubes. Toss on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast until golden brown, 20-25 minutes.

Prep remaining ingredients

2

Halve, peel, and mince shallot. Strip rosemary leaves off sprigs. Chop until you have 1 tsp of rosemary. Halve lemon.

Cook chicken

3

Heat a drizzle of olive oil in a large pan over medium-high heat. Pat chicken dry with a paper towel and season all over with salt and pepper. Cook in pan until no longer pink in center, about 5 minutes per side. Remove from pan to rest.

Make sauce

4

Add shallot, chopped rosemary, and a drizzle of olive oil to same pan over medium heat. Toss until softened, 2-3 minutes. Stir in balsamic vinegar and fig jam and simmer until syrupy, about 1 minute. Add ½ cup water and stock concentrate. Simmer until thickened, about 3 minutes. Remove pan from heat and swirl in 1 TBSP butter. Season with salt and pepper.

Toss salad

5

Toss arugula in a medium bowl with a squeeze of lemon and a drizzle of olive oil. Season with salt and pepper.

Serve

6

Thinly slice chicken and serve next to arugula and potatoes. Drizzle with sauce.

Meal right image

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