Balsamic Fig Chicken, Sweet Potato, & Spring Salad Dinner

Balsamic Fig Chicken Dinner
Sweet Potato Prep
Fig Sauce

Balsamic Fig Chicken, Sweet Potato, & Spring Salad Dinner

We received this recipe in the mail from the folks at Hello Fresh the other day and decided we just had to try it with our Mrs Miller's Homemade Fig Jam, and it was absolutely delicious! 


2 Sweet Potatoes

1 Shallot (or small onion)

1/4 ounce Rosemary

1 Lemon 

2 Chicken Breasts (we used chicken thighs since our kids prefer the dark meat)

5 Tsp Balsamic Vinegar

1 Ounce Mrs Miller's Homemade Fig Jam

Chicken Stock Concentrate

Spring Mix Lettuce

4 Tsp Olive Oil

1 Tbsp Butter

Salt & Pepper

Wash and dry all produce. Preheat oven to 425 degrees. 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 crisped, 20-25 minutes.

Halve, peel, and mince shallot. Strip enough and chop enough rosemary leaves from stems to give you 1 tsp. Halve lemon.

Heat a drizzle of olive oil in a large pan over medium-high heat. Pat chicken dry with a paper towel 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 Colavita balsamic vinegar and half the fig jam (use the rest as you like). Simmer until syrupy, about 1 minute. Stir in ½ cup water and stock concentrate. Let reduce until saucy, about 3 minutes. Remove from heat. Stir in 1 TBSP butter. Season with salt and pepper.

Toss lettuce with a squeeze of lemon and a drizzle of olive oil in a medium bowl. 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. TIP: A color-coated cutting board set makes it super easy to keep your produce and protein prep separate. Get one at