Balsamic Fig Chicken

Name: Balsamic Fig Chicken
Prep time: 8 min
Cook time: 22 min
Total time: 30 min
Yield: 2
Ingredients: 2 Sweet Potatoes; 1 Shallot; 5 g Rosemary; 1 Lemon; 340 g Chicken Breasts; 5 tsp Balsamic Vinegar; 15 g Fig Jam; 1 Chicken Stock Concentrate; 55 g Mixed Greens; 4 tsp Olive Oil; 1 tbsp Butter; 1 Salt; 1 Pepper

Source: HelloFresh

We're big fans of pan sauces because they're a simple way to add extra flavor to dishes. And you seem to be fans of them too: the fig jam and balsamic vinegar-based sauce here was such a hit with our happy cooks last time that we’re adding this recipe to the HelloFresh Hall of Fame. It’s a sweet and savory condiment that you'll want to drizzle over everything—especially the juicy chicken breasts that take center stage.

Health score 7.2/10
30 min
Prep 8 min
Serves 2
529 kcal

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Ingredients

Sweet Potatoes2
Shallot1
Rosemary5 g
Lemon1
Chicken Breasts340 g
Balsamic Vinegar5 tsp
Fig Jam15 g
Chicken Stock Concentrate1
Mixed Greens55 g
Butter1 tbsp

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Olive Oil4 tsp
Salt1
Pepper1

Method

Wash and dry all produce. Preheat oven to 220°C. Cut sweet potatoes into ½-inch cubes. Toss on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast in oven until tender and crisped, 20-25 minutes.
Halve, peel, and mince shallot. Strip enough and chop enough rosemary leaves from stems to give you 1 tsp. Halve lemon.
Heat a drizzle of olive oil in a large pan over medium-high heat. Pat chicken dry with a paper towel and season all over with salt and pepper. Cook in pan until no longer pink in center, 5-7 minutes per side. Remove from pan and set aside to rest.
Lower heat under pan to medium. Add shallot, chopped rosemary, and a drizzle of olive oil. Cook, tossing, until softened, 2-3 minutes. Stir in Colavita balsamic vinegar and half the fig jam (use the rest as you like). Simmer until syrupy, about 1 minute. Stir in ½ cup water and stock concentrate. Let reduce until saucy, about 3 minutes. Remove from heat. Stir in 1 TBSP butter. Season with salt and pepper.
Toss lettuce with a squeeze of lemon and a drizzle of olive oil in a medium bowl. Season with salt and pepper.
Thinly slice chicken, then divide between plates along with sweet potatoes. Drizzle chicken with sauce. Serve with salad on the side. TIP: A color-coated cutting board set makes it super easy to keep your produce and protein prep separate. Get one at HelloFresh.com/Shop

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