Balsamic Fig Chicken

Balsamic Fig Chicken with Sweet Potatoes and Mixed Greens

·        Sweet Potato (4)

·        Shallot (2)

·        Fresh Rosemary (1/4 oz.)

·        Lemon (1)

·        Chicken Breast or Boneless Chicken  Thigh Fillets (24 oz.)

·        Balsamic Vinegar (10 teaspoons)

·       Fig Jam (4 tablespoons)

·       Chicken Broth Concentrate (2 units)

·        Mixed Greens or Spring Mix (4 oz.)

·        Olive Oil (8 teaspoons)

·        Butter (4 tablespoons)

·        Salt

·        Pepper

Preheat oven to 425 degrees F. Wash and dry all produce. Cut sweet potato into ½” cubes, toss with olive oil, salt and pepper onto baking sheet. Bake for 20-25 minutes until tender.

Tip: Cover baking sheet with foil or baking paper for easier clean up.

Peel and mince shallots. Strip Rosemary leaves from stem and chop roughly until you have 2 tsp. Halve lemon.

Heat drizzle of olive oil in large pan over medium high heat. Pat chicken dry with paper towels, salt and pepper both sides. Cook 5-7 minutes each side until no longer pink in the center. Remove from pan and let rest.

Reduce heat under pan to medium, add shallots, rosemary and a drizzle of olive oil. Cook, while stirring until softened. Add vinegar and jam. Let simmer until syrupy, about 1 minute. Stir in stock concentrates and 1/3 cup water. Let reduce until saucy, about 3 minutes. Remove from heat. Add butter, salt and pepper.

Over the mixed greens, squeeze lemon juice and drizzle with olive oil. Toss with salt and pepper.

Plate potatoes, salad an chicken. Drizzle sauce over chicken. Enjoy!

This recipe I pulled from HelloFresh. It creates a fantastic sauce that I can’t get enough of. If you’ve ever thought about trying HelloFresh but the cost has kept you at bay, use promo code KATHRY834 to get $40 off your first box.

Cheers!