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Balsamic Fig Chicken with Roasted Potatoes & Mixed Greens

We’re big fans of pan sauces—they’re a simple way to add extra flavor to any dish. Here, fig jam, balsamic vinegar, shallot, and fresh rosemary mingle with the fond—the crispy bits and drippings left by browning the chicken. The result is a condiment that you’ll want to drizzle all over your meat and potatoes before swiping up every bit of sweet and savory perfection.

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Calorie Smart Mediterranean dinners
Prep: 30 mins
Cook: 10 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 12 oz potatoes
  • 1 shallot
  • 0.25 oz rosemary
  • 1 lemon
  • 10 oz chicken cutlets
  • 5 tsp balsamic vinegar
  • 1 fig jam
  • 1 chicken stock concentrate
  • 2 oz mixed greens
  • 4 tsp olive oil
  • 1 tbsp butter
  • salt
  • pepper
  • 24 oz potatoes
  • 2 shallots
  • 0.25 oz rosemary
  • 1 lemon
  • 20 oz chicken cutlets
  • 10 tsp balsamic vinegar
  • 2 fig jams
  • 2 chicken stock concentrates
  • 4 oz mixed greens
  • 4 tsp olive oil
  • 2 tbsp butter
  • salt
  • pepper

Instructions

  1. • Adjust rack to top position and
    preheat oven to 450 degrees. Wash
    and dry produce.
    • Dice potatoes into ½-inch pieces. Toss
    on a baking sheet with a drizzle of
    olive oil, salt, and pepper.
    • Roast on top rack, tossing halfway
    through, until browned and tender,
    20-25 minutes.
  2. • While potatoes roast, halve, peel, and
    mince shallot. Strip 1 tsp rosemary
    leaves from stems (2 tsp for 4 servings);
    finely chop leaves. Halve lemon.
  3. • Pat chicken* dry with paper towels and
    season all over with salt and pepper.
    • Heat a drizzle of olive oil in a large
    pan over medium-high heat. Add
    chicken and cook until browned and
    cooked through, 3-5 minutes per side.
    • Transfer chicken to a cutting board.
    Lower heat to medium.
  4. • Add shallot, chopped rosemary, and
    a drizzle of olive oil to same pan. Cook,
    stirring, until softened, 2-3 minutes.
    • Stir in vinegar and jam. Simmer until
    syrupy, 1 minute.
    • Stir in stock concentrate and ¼ cup
    water (1⁄3 cup for 4 servings). Cook
    until thick and glossy, 2-3 minutes. TIP:
    Add a splash of water if sauce seems
    too thick.
    • Turn off heat. Stir in 1 TBSP butter
    (2 TBSP for 4). Season with salt
    and pepper.
  5. • While sauce simmers, in a medium
    bowl, toss mixed greens with
    a squeeze of lemon juice and a
    drizzle of olive oil. Season with
    salt and pepper.
  6. • Thinly slice chicken crosswise.
    • Divide chicken and potatoes between
    plates. Drizzle chicken with sauce.
    Serve salad on the side.
    Chicken is fully cooked when internal temperature reaches 165°.