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Tangy Fig Chicken for Dinner With Blackened Chicken Tacos for Lunch

Mexican · Serves 2

Tangy Fig Chicken for Dinner

with Blackened Chicken Tacos for Lunch

By Recipe0 System

Cook it once, eat it twice: tonight’s dinner extras transform into tomorrow’s lunch. That’s thanks to special added ingredients that can easily be heated up, even at the office (your coworkers will be amazed, trust us). For the first meal in this 2-in-1 recipe, seared chicken is topped with a sweet and tangy balsamic fig sauce. It’s paired with creamy, scallion-flecked mashed potatoes and roasted carrots. The next day, these ingredients take a trip south of the border and transform into tacos! Blackened chicken and lime-spiked cabbage slaw are assembled in warm tortillas with all the fixings: cheese, sour cream, and fiery hot sauce. Leftovers just got a whole lot more exciting. <enter> *The Blackened Chicken Tacos for Lunch nutrition information is as follows: Calories: 600, Fat: 25 g, Saturated Fat: 14 g, Carbohydrate: 47 g, Sugar: 10 g, Fiber: 2 g, Protein: 36 g, Cholesterol: 155 mg, Sodium: 1250 mg. The nutrition facts panel below represents the nutrient values for the Figgy Balsamic Chicken for Dinner*

Mexican
Main Course
Difficulty
medium
Rating
No ratings yet
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Instructions

6 steps
  1. 1

    Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Dice potatoes; place in a medium pot with enough salted water to cover by 2 inches. Trim, peel, and cut carrots into 1-inch-thick pieces on the diagonal. Trim and thinly slice scallions, separating whites from greens. Halve, peel, and mince shallot until you have 3 TBSP. Halve lime.

  2. 2

    Toss carrots on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes. Meanwhile, boil potatoes over medium-high heat until tender, about 15 minutes. Drain. Melt 1 TBSP butter in same pot over low heat. Stir in half the scallion whites and cook until softened, 1-2 minutes. Add drained potatoes and 1 package sour cream; mash until smooth. Season with salt and pepper.

  3. 3

    Meanwhile, pat chicken dry with paper towels. Season 2 cutlets with Blackening Spice, salt, and pepper. Season remaining cutlets with only salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add all cutlets and cook until browned and cooked through, 5-7 minutes per side. Turn off heat; transfer to a plate. Rinse and wipe out pan.

  4. 4

    Melt 1 TBSP butter in same pan over medium-high heat. Add minced shallot and cook, stirring, until softened, about 1 minute. Add vinegar, stock concentrate, jam, and ¼ cup water; stir to combine. Simmer until thickened, 2-3 minutes. Turn off heat; stir in 1 TBSP butter until melted. Season with salt and pepper.

  5. 5

    Divide potatoes, carrots, and salt-and-pepper-seasoned cutlets between plates. Top cutlets with sauce. Garnish with half the scallion greens.

  6. 6

    Thinly slice blackened cutlets. In a medium bowl, combine red cabbage, remaining scallion whites and greens, juice from both lime halves, and ½ tsp sugar. Season with salt and pepper. Divide cabbage slaw between 2 reusable containers. Top with chicken. Pack with tortillas, cheese, remaining sour cream, and hot sauce on the side. When ready to eat, microwave chicken until warm, then build tacos with slaw, cheese, and condiments.

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