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American Recipes
Drizzly Balsamic Fig Chicken

Drizzly Balsamic Fig Chicken

with Sweet Potatoes and Arugula

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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

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

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Chicken Breasts

1 unit


2 tablespoon

Balsamic Vinegar

1 unit

Chicken Stock Concentrate

1 tablespoon

Fig Jam

12 ounce

Sweet Potato

¼ ounce


2 ounce


1 unit


Not included in your delivery





4 teaspoon

Olive Oil

1 tablespoon


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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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.


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


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.


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


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