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Ingredient
Balsamic Fig Chicken
Introduce
Ingredient
Food ration :
2 peopleCooking time :
45 minutes
2 (5 oz)
Chicken Cutlets
12 oz
Yukon Gold Potatoes
1/4 oz
Rosemary
1
Lemon
2 tbsp
Fig Jam
5 tsp
Balsamic Vinegar
6 oz
Green Beans
1 tsp
Olive Oil
1 tbsp
Butter
1 tbsp
Cooking Oil
Cooking instructions
* Step 1
Adjust racks to top and middle positions and preheat oven to 450°.
* Step 2
Dice potatoes into ½-inch pieces; toss on a baking sheet with a drizzle of oil, salt, and pepper.
* Step 3
Roast on top rack, tossing halfway through, until browned and tender, 20-25 minutes.
* Step 4
Meanwhile, trim green beans, if necessary. Halve, peel, and mince half the onion. Strip 1 tsp rosemary leaves from stems; finely chop leaves. Zest and quarter lemon.
* Step 5
Toss green beans on a second baking sheet with a drizzle of oil, salt, and pepper. Roast on middle rack until browned and tender, 10-12 minutes.
* Step 6
While green beans roast, pat chicken dry with paper towels; season all over with salt and pepper.
* Step 7
Heat a drizzle of oil in a large pan over medium- high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board and set aside to rest.
* Step 8
Heat a drizzle of olive oil in pan used for chicken over medium heat. Add minced onion and chopped rosemary. Cook, stirring, until softened, 2-3 minutes.
* Step 9
Stir in vinegar and jam. Simmer until syrupy, 30-60 seconds.
* Step 10
Stir in stock concentrate and ¼ cup water. Cook until thick and glossy, 2-3 minutes.
* Step 11
Remove pan from heat and stir in 1tbsp butter until melted. Season with salt and pepper.
* Step 12
Once green beans are done, carefully toss with lemon zest.
* Step 13
Thinly slice chicken crosswise. Divide chicken, potatoes, and green beans between plates. Drizzle chicken with sauce. Serve with lemon wedges on the side.
* Step 14
Serve and enjoy!
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
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