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Balsamic-Fig Chicken

Balsamic-Fig Chicken

with Roasted Sweet Potatoes and Arugula Salad

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We're big fans of pan sauces because they're a simple way to add extra flavour 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 savoury condiment that you'll want to drizzle over everything.

Allergens:Sulphites/SulfiteMilk/Lait

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

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Chicken Breasts

340 g

Sweet Potato, cubes

(ContainsSulphites/Sulfite)

1 unit

Shallot

10 g

Rosemary

1 unit

Lemon

2 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

1 tbsp

Fig Jam

1 unit

Chicken Broth Concentrate

56 g

Baby Arugula

Not included in your delivery

1 tbsp

Butter*

(ContainsMilk/Lait)

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2238 kJ
Calories535 kcal
Fat16 g
Saturated Fat6 g
Carbohydrate54 g
Sugar17 g
Dietary Fiber6 g
Protein44 g
Cholesterol114 mg
Sodium596 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 425°F (to roast the sweet potatoes). Start prepping when the oven comes up to temperature!

2

Wash and dry all produce. On a baking sheet, toss the sweet potatoes with a drizzle of oil. Season with salt and pepper. Roast in the centre of oven, stirring halfway through cooking, until golden-brown and tender, 20-23 min.

3

Meanwhile, finely chop the shallot(s). Strip a few rosemary leaves off the sprig and finely chop 2 tsp (double for 4 people). Juice the lemon.

4

Season the chicken with salt and pepper. Heat a large pan over medium heat. Add a drizzle of oil, then the chicken. Cook until the bottom of the chicken is golden-brown, 3 min. Reduce the heat to medium-low. Flip, cover and cook until the chicken is golden and cooked through, 6-7 min. (TIP: Cook to a minimal internal temp. of 175°F.)

5

Transfer chicken to a plate. Increase the heat to medium. Add the butter, then the shallot and rosemary. Cook, stirring, until the shallot is golden-brown, 3-4 min. Stir in the vinegar, broth concentrate(s), 2 tsp jam (double for 4 people) and 1/3 cup water (double for 4 people). Season with salt and pepper. (TIP: The sauce will be runny.)

6

Meanwhile, in a medium bowl, whisk together 1 tbsp lemon juice (double for 4 people), remaining jam and a drizzle of oil. Season with salt and pepper. Toss in the arugula.

7

Thinly slice the chicken. Divide the sweet potatoes, arugula and chicken between plates. Drizzle the chicken with the balsamic-fig sauce.