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Seared Double Chicken in Fig Sauce
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Seared Double Chicken in Fig Sauce

Seared Double Chicken in Fig Sauce

with Roasted Brussel Sprouts

Fig-glazed chicken, golden sweet potatoes and tender Brussel sprouts bring a vibrant colour palette and hearty flavours to your plate tonight!

Tags:
Quick Prep
Allergens:
Milk

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

4 unit

Chicken Breasts

300 g

Yellow Potato

170 g

Sweet Potato

170 g

Brussels Sprouts

4 tbsp

Fig Spread

1 tsp

Garlic Salt

Not included in your delivery

3 tbsp

Oil*

0.06 tsp

Salt*

0.13 tsp

Pepper*

2 tbsp

Unsalted Butter*

(Contains Milk)

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Nutrition Values

Calories984 kcal
Fat42 g
Saturated Fat12 g
Carbohydrate73 g
Sugar13 g
Dietary Fiber9 g
Protein84 g
Cholesterol280 mg
Sodium960 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

Measuring Spoons
Baking Sheet
Paper Towel
Large Non-Stick Pan

Instructions

Prep
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Cut Brussels sprouts in half.

Roast potatoes
2

Add potatoes, half the garlic salt and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet.Season with pepper, then toss to combine. Arrange potatoes in a single layer. Roast in the middle of the oven, stirring halfway through, until golden-brown and tender, 22-24 min.

Roast Brussels
3

Meanwhile, add Brussels sprouts and 1 tbsp oil (dbl for 4 ppl) to another unlined baking sheet. Season with salt and pepper, then toss to coat.Roast in the top of the oven until tender-crisp, 13-15 min.

Prep chicken
4

Meanwhile, pat chicken dry with paper towels. Season both sides with pepper and remaining garlic salt.

Cook chicken
5

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden-brown and cooked through, 4-6 min per side.** (NOTE: Cook chicken in 2 batches for 8 portions, using 1 tbsp oil per batch.) When chicken is almost cooked through, add fig spread and 2 tbsp butter (dbl for 4 ppl) to the pan. Using a spoon, baste chicken with fig sauce until sticky, 1-2 min.

Finish and serve
6

Divide chicken, potatoes and Brussels sprouts between plates. Spoon any remaining fig sauce from the pan over chicken.

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