Balsamic Fig Chicken With Sweet Potatoes and Mixed Greens

Amt Measure Ingredient Cal Carb Pro Fat GI
2medium (2" dia, 5" long, raw)sweet potatosweet potato205.218918382
1/4teaspoonfresh rosemaryfresh rosemary0.200015
1fruit (2-1/8" dia)lemonslemons16.8223215
1medium (2-1/4" dia)figsfigs37382161
3/4poundchicken breast meatchicken breast meat392.90295770
5ouncebalsamic vinegarbalsamic vinegar124.7973030
1tablespoonghee (clarified butter)ghee (clarified butter)112001170
1/2ouncecanned chicken brothcanned chicken broth0.70000
3cupMixed Salad GreensMixed Salad Greens15104015
1/4cupolive oilolive oil477.3004860
1/4teaspoonblack pepperblack pepper1.41000
Totals: 1399 Calories Balance: 27-24-49 1412 384 329 686 56

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Active Time: 15 minutes

Total Time: 35 minutes

Wash and dry all produce.

Adjust rack to middle position and preheat oven to 425.

Cut sweet potatoes into 1/2 inch cubes. Toss on a baking sheet with 1 tablespoon of the oil and salt and pepper. Roast in the oven until tender and lightly crisp, about 20-25 minutes.

Halve, peel, and mince shallot. Strip and chop rosemary leaves from the stems. Halve lemon. Dice fig.

Heat 1 tablespoons of the olive oil in a large pan over medium high heat. Season chicken all over with salt and pepper. Cook in pan until no longer pink in the center, 5-8 minutes per side. Remove from pan and set aside to rest.

Lower heat under the same pan to medium. Add shallot, chopped rosemary, fig, and 1 tablespoon of the olive oil. Cook, tossing until softened, about 3 minutes. Stir in vinegar. Simmer until syrupy, 1-2 minutes. Stir in broth. Let reduce until thick and saucy, around 3 minutes. Remove pan from heat. Stir in ghee. Season with salt and pepper.

Toss greens with a squeeze of lemon and 1 tablespoon of olive oil. Season with salt and pepper.

Thinly slice chicken, then divide between plates along with sweet potatoes. Drizzle sauce over chicken. Serve with salad on the side.

*Adapted from Hello Fresh