Fig-Maple Chicken
with Broccoli and Garlicky Roasted Potatoes
Ingredients: Russet potato • Chicken breasts • Broccoli • Shallot • Maple syrup • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Garlic salt (salt, garlic powder, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Chicken Breasts
1 tbsp
Maple Syrup
2 tbsp
Fig Spread
(May contain traces of: Sesame, Soy, Fish, Egg, Mustard, Wheat, Sulphites, Gluten, Milk, Crustaceans, Tree nuts)
1 unit(s)
Shallot
2 unit(s)
Russet Potato
227 g
Broccoli
2 g
Garlic Salt
(May contain traces of: Sesame, Soy, Mustard, Wheat, Sulphites, Milk, Tree nuts, Triticale, Peanuts)
1 tbsp
Dijon Mustard
(Contains: Mustard May contain traces of: 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
Butter*
(Contains: Milk)
Nutrition Values
Cooking Steps
- Before, starting, preheat oven to 450°F. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with 1/4 tsp (1/2 tsp) garlic salt and pepper, then toss to coat.
- Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- 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 for 1-2 min per side, until golden.
- Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 10-13 min, until cooked through.**
- Carefully wipe the pan clean.
- In the same pan, melt 1 tbsp (2 tbsp) butter over medium. When hot, add broccoli and 2 tbsp (4 tbsp) water. Season with salt and pepper, then stir to combine. Cover and cook for 5-6 min, stirring occasionally, until tender.
- Transfer to a medium bowl, then cover to keep warm.
- Carefully wipe the pan clean.
- To the same pan, add 1 tbsp (2 tbsp) butter. Heat over medium-low for 1 min, swirling the pan until melted.
- Add shallots. Cook for 2-3 min, stirring occasionally, until softened.
- Add fig spread, half the maple syrup (use all for 4 servings), Dijon, broth concentrate and 1/4 cup (1/2 cup) water. Cook for 2-3 min, stirring often, until sauce thickens slightly.
- Season with salt and pepper.
- Remove from heat.
- Thinly slice chicken.
- Divide roasted potatoes, broccoli and chicken between plates.
- Spoon fig-maple sauce over chicken.
