Fig-Glazed Rosemary Chicken
with Roasted Squash and Garlicky Broccoli- Sulphites
- Mustard
- Sesame
- Soy
- Tree nuts
- Wheat
- Egg
- Fish
- Milk
- May contain traces of allergens
- Sulphites
- Triticale
- Peanuts
- Gluten
- Crustaceans
Ingredients: Chicken breasts • Butternut squash • Broccoli • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • Balsamic vinegar (sulphites) (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) • Rosemary • Garlic • Chili flakes.
Ingredients
2 unit(s)
Chicken Breasts
1 unit(s)
Rosemary, sprig
340 g
Butternut Squash, cubes
2 unit(s)
Garlic, cloves
227 g
Broccoli
1 tbsp
Balsamic Vinegar
(Contains: Sulphites May be present: Mustard, Sesame, Soy, Tree nuts, Wheat, Egg, Fish, Milk)
2 g
Chili Flakes
(May be present: Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts)
2 tbsp
Fig Spread
(May be present: Sesame, Soy, Fish, Egg, Mustard, Wheat, Sulphites, Gluten, Milk, Crustaceans, Tree nuts)
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Salt*
1 tsp
Pepper*
1 tbsp
Butter*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- To a parchment-lined baking sheet, add squash, 1/4 tsp (1/2 tsp) chili flakes and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle the of oven for 10-12 min, until slightly softened.
- Meanwhile, strip some rosemary leaves from stems, then finely chop 1 tsp (2 tsp).
- Peel, then mince or grate the garlic.
- Cut broccoli into bite-sized pieces.
- To a medium bowl, add broccoli, garlic and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
- To a small bowl, add fig spread, balsamic vinegar and 2 tbsp (4 tbsp) water. Whisk to combine. then set aside.
- When squash has roasted for 10 min, remove the baking sheet from the oven and flip.
- Add broccoli to the other side of the baking sheet.
- Return to the middle of the oven for 10-12 min, until broccoli is golden and squash is tender.
- Meanwhile, pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2 inch intact on the other end.
- Open up chicken like a book. Season with chopped rosemary, salt and pepper.
- Heat a large non-stick pan over medium-high. Add 1 tbsp (2 tbsp) oil.
- When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.)
- Cook 3-5 min per side, until golden and cooked through.**
- Remove the pan from heat. (For 4 servings, return all chicken pieces to the pan.)
- Pour in fig mixture and 1 tbsp (2 tbsp) butter.
- Stir, flipping chicken once, until butter has melted and glaze covers chicken, 1-2 min.
- Thinly slice chicken.
- Divide chicken, garlicky broccoli and squash between plates.
- Spoon any remaining sauce from the pan over the chicken.
