Balsamic-FIg Chicken and Onions

Name: Balsamic-FIg Chicken and Onions with Creamy Mash and Garlic Green Beans
Total time: 35 min
Yield: 2
Cuisine: Canadian
Ingredients: 2 unit(s) Chicken Breasts; 1 tbsp Balsamic Vinegar; 2 g Garlic Powder; 2 tbsp Fig Spread; 1 unit(s) Yellow Onion; 2 unit(s) Russet Potato; 170 g Green Beans; 7 g Chives; 1 unit(s) Cream Cheese; 2 tbsp Butter*; 1.5 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Creamy Mash and Garlic Green Beans

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Sweet balsamic and fig spread add a deliciously caramelly depth of flavour to the onions that smother this juicy chicken. Creamy mash and garlic green beans complete this drool-worthy plate!

Allergens:

Schwefeldioxide und Sulfite

•Milk

The quantities provided above are averages only.

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

Preparation Time35 minutes

Cooking Time5 minutes

DifficultyMedium

Ingredients

serving amount

2 unit(s)

Chicken Breasts

1 tbsp

Balsamic Vinegar

2 g

Garlic Powder

2 tbsp

Fig Spread

1 unit(s)

Yellow Onion

2 unit(s)

Russet Potato

170 g

Green Beans

7 g

Chives

1 unit(s)

Cream Cheese

Not included in your delivery

2 tbsp

Butter*

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories720 kcal

Fat30 g

Saturated Fat12 g

Carbohydrate65 g

Sugar15 g

Dietary Fiber7 g

Protein47 g

Cholesterol165 mg

Sodium350 mg

Trans Fat1 g

Potassium1900 mg

Calcium125 mg

Iron4 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

•Peeler

•Colander

•Large Pot

•Baking Sheet

•Large Non-Stick Pan

•Measuring Spoons

•Medium Pot

•Potato Masher

Cooking Steps

Remove any brown spots. Peel, then cut potatoes into 1-inch pieces. To large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings).
Cover and bring to a boil over high. Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
Drain and return potatoes to the same pot, off heat.

Meanwhile, peel, then cut onions into 1/4-inch slices.
Trim green beans.
Thinly slice chives.

Pat chicken dry with paper towels. Season with half the garlic powder, salt and pepper.
In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high.
When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden.
Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 10-12 min, until cooked through.**
Carefully wipe pan clean.
Let chicken rest, covered, for 5 min before slicing.

Meanwhile, reheat the same pan (from step 3) over medium.
When hot, add 1/2 tbsp (1 tbsp) oil and onions. Cook for 3-4 min, stirring occasionally, until onions soften slightly.
Add fig spread, vinegar and 2 tbsp (4 tbsp) water. Cook, uncovered, for 3-5 min, stirring occasionally, until dark golden. Season with salt and pepper.

Heat a medium pot over medium-high. When hot, add green beans and 1/4 cup (1/2 cup) water. Cook for 4-5 min, stirring occasionally, until water evaporates.
Add 1 tbsp (2 tbsp) butter and remaining garlic powder. Cook for 1 min, stirring often, until green beans are tender-crisp. Season with salt and pepper.

Mash cream cheese, 1 tbsp (2 tbsp) butter and half the chives into potatoes until creamy. Season with salt and pepper.
Thinly slice chicken.
Divide chicken, potatoes and green beans between plates.
Top chicken with caramelized onion fig sauce.
Sprinkle with remaining chives.