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Smart Chicken in Fig Glaze

Smart Chicken in Fig Glaze

with Goat Cheese and Cranberry Salad
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
560 kcal
Protein
: 
48g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Barley
  • Milk
  • Sulphites
  • Mustard
  • Sesame
  • Soy
  • Walnuts
  • Oats
  • Rye
  • Triticale
  • May contain traces of allergens
  • Sulphites
  • Tree nuts
  • Peanuts
  • Egg
  • Milk
  • Gluten
  • Mustard
  • Fish
  • Wheat
  • Crustaceans

Ingredients: Chicken breasts • Arugula and spinach mix • Ciabatta roll (barley, wheat) (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) • Shallot • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • Dried cranberries (cranberries, sugar, sunflower oil) • Goat cheese (milk) (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • 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).

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

2 unit(s)

Chicken Breasts

1 unit(s)

Ciabatta Roll

(Contains: Wheat, Barley May be present: Sesame, Soy, Walnuts, Oats, Rye, Triticale)

113 g

Arugula and Spinach Mix

1 unit(s)

Shallot

28 g

Dried Cranberries

(May be present: Sesame, Sulphites, Tree nuts, Peanuts, Egg, Milk, Gluten, Soy, Mustard)

¼ cup

Goat Cheese, crumbled

(Contains: Milk)

2 tbsp

Fig Spread

(May be present: Sesame, Soy, Fish, Egg, Mustard, Wheat, Sulphites, Gluten, Milk, Crustaceans, Tree nuts)

1 tbsp

White Wine Vinegar

(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)

1 tbsp

Whole Grain Mustard

(Contains: Mustard May be present: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)

1 unit(s)

Chicken Broth Concentrate

Not included in your delivery

2 tsp

Butter*

⅔ tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

¼ tsp

Sugar*

Calories560 kcal
Fat18 g
Saturated Fat6 g
Carbohydrate50 g
Sugar19 g
Dietary Fiber4 g
Protein48 g
Cholesterol145 mg
Sodium920 mg
Trans Fat0.4 g
Potassium1000 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.

Cooking Steps

Prep and toast ciabatta
1
  • Before starting, preheat the broiler to high. Wash and dry all produce.
  • Halve ciabatta.
  • Arrange ciabatta directly on the middle rack of the oven. Toast for 3-4 min, until crisp and golden. (TIP: Keep an eye on ciabatta so that they don't burn.)
  • Set aside to cool. 
Marinate shallots
2
  • Halve, peel, then finely chop shallot. 
  • To a large bowl, add 1/2 tbsp (1 tbsp) shallots, vinegar, half the mustard, 1/2 tbsp (1 tbsp) fig spread, 1/4 tsp sugar and 1 tsp (2 tsp) oil. Season with salt and pepper, then combine. Set aside.
Cook chicken
3
  • Heat a large non-stick pan over medium.
  • While the pan heats, pat chicken dry with paper towels. Season with salt and pepper. 
  • When hot, add 1 tsp (2 tsp) oil, then chicken. Cook for 6-7 min per side, until golden and cooked through.**
  • Transfer to a plate and cover to keep warm.
Make glaze
4
  • Reheat the same pan over medium-low. 
  • When hot, add 2 tsp (4 tsp) butter, then remaining shallots. Cook for 2-4 min, stirring often, until tender. 
  • Add 2 tbsp (1/4 cup) water, broth concentrate, remaining fig spread and remaining mustard. Season with salt and pepper.
  • Bring to a simmer. Cook for 2-3 min, stirring often, until sauce thickens slightly.  
  • Remove from heat.
Assemble salad
5
  • Meanwhile, to the large bowl with shallots, add dried cranberries and arugula and spinach mix. Do not toss until ready to serve. 
Finish and serve
6
  • Cut or tear cooled ciabatta into 1/2-inch pieces.
  • Add ciabatta to bowl with salad, then toss to combine. 
  • Thinly slice chicken. Stir any chicken resting juices into pan with sauce. 
  • Divide chicken and salad between plates. 
  • Spoon fig glaze over chicken. 
  • Sprinkle goat cheese over salad. 
7

If you've opted to get chicken breasts, season in the same way the recipe instructs you to season pork chops. To cook chicken breasts, pan-fry for 6-7 min per side over medium, until cooked through, .**

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