Fig-Maple Chicken Breast
with Broccoli and Garlic Roasted Potatoes- Mustard
- Milk
- Sesame
- Soy
- Fish
- Egg
- Mustard
- Wheat
- Sulphites
- Gluten
- Milk
- Crustaceans
- Tree nuts
- May contain traces of allergens
- Triticale
- Peanuts
Pork loves making friends with a sweet sauce. Tonight, pan-seared and oven-finished pork tenderloin pairs up with delicious fig-maple sauce to put a smile on your face! Bright broccoli and garlicky roasted potatoes make this a beautifully-composed plate.
Ingredients
2 unit(s)
Chicken Breasts
2 tbsp
Maple Syrup
2 tbsp
Fig Spread
(May be present: Sesame, Soy, Fish, Egg, Mustard, Wheat, Sulphites, Gluten, Milk, Crustaceans, Tree nuts)
1 unit(s)
Shallot
2 unit(s)
Russet Potato
227 g
Broccoli
4 g
Garlic Salt
(May be present: Sesame, Soy, Mustard, Wheat, Sulphites, Milk, Tree nuts, Triticale, Peanuts)
½ tbsp
Dijon Mustard
(Contains: Mustard May be present: Sesame, Soy, Fish, Egg, Wheat, Sulphites, Gluten, Milk, Crustaceans)
1 unit(s)
Chicken Broth Concentrate
Not included in your delivery
¼ tsp
Pepper*
2 tbsp
Oil*
0.13 tsp
Salt*
2 tbsp
Unsalted Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Before, starting, preheat oven to 450°F. Wash and dry all produce.
- Cut potatoes into 1/2-inch wedges.
- Add potatoes and 1 tbsp oil to a parchment-lined baking sheet.
- Season with 1/4 tsp (1/2 tsp) garlic salt and pepper, then toss to coat.
- (NOTE: For 4 servings, roast in the top and bottom of the oven, rotating sheets halfway through.)
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min.
- Meanwhile, cut broccoli into bite-sized pieces.
- Peel, then mince shallot.
- Pat chicken dry with paper towels, then season with 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 1-2 min per side, until golden.
- Transfer chicken to an unlined baking sheet parchment-lined. Roast in the middle of the oven for min 10-13 min, until cooked through.**
- Wipe pan.
- Meanwhile, add 1 tbsp (2 tbsp) butter to the same pan (from step 2) over medium-high, then broccoli and 2 tbsp (4 tbsp) water.
- Cook, stirring occasionally, until tender, 4-5 min. Season with 1/2 tsp (1 tsp) garlic salt and pepper.
- Transfer to a medium bowl, then cover to keep warm.
- Wipe pan.
- Add 1 tbsp (2 tbsp) butter to the same pan. Heat over medium, swirling the pan until melted, 1 min.
- Add shallots. Cook, stirring occasionally, until softened, 2-3 min.
- Add fig spread, maple syrup, Dijon, broth concentrate and 1/4 cup (1/2 cup) water. Cook, stirring often, until sauce thickens slightly, 2-3 min.
- Season with salt and pepper, to taste.
- Remove from heat.
- Thinly slice chicken.
- Divide roasted potatoes, broccoli and chicken between plates.
- Spoon fig-maple sauce over chicken.
