Balsamic Fig Chicken with Sweet Potatoes and Mixed Greens

• servings: 2 servings
• active time: 30 minutes
• total time: 30 minutes

Ingredients

2 unit Sweet Potatoes

1 unit Shallot

¼ ounce Rosemary

1 unit Lemon

12 ounce Chicken Breasts

5 teaspoon Balsamic Vinegar

2 tablespoon Fig Jam

1 unit Chicken Stock Concentrate

2 ounce Mixed Greens

4 teaspoon Olive Oil

1 tablespoon Butter

Salt

Pepper

Directions

Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. 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 lightly crisped, 20-25 minutes.

Halve, peel, and mince shallot. Strip and chop enough rosemary leaves from stems to give you 1 tsp (use the rest as you like). Halve lemon.

Heat a drizzle of olive oil in a large pan over medium-high heat. Pat chicken dry with paper towels 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 vinegar and fig jam. Simmer until syrupy, about 1 minute. Stir in stock concentrate and ¼ cup water. Let reduce until thick and saucy, about 3 minutes. (TIP: Add a splash of water if mixture is stiff.) Remove pan from heat. Stir in 1 TBSP butter. Season with salt and pepper.

While sauce simmers, in a medium bowl, toss lettuce with a squeeze of lemon and a drizzle of olive oil. 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.

Nutrition

• Calories: 590 kcal
• Total Fat: 21 g
• Saturated Fat: 7 g
• Cholesterol: 135 mg
• Sodium: 400 mg
• Total Carbohydrate: 64 g
• Dietary Fiber: 10 g
• Total Sugars: 25 g
• Protein: 39 g