Smart Fig-Roasted Chicken Thighs and Butternut Salad
with Almonds and Garlic Sauce
Middle Eastern-spiced chicken, glazed with sweet and tangy fig spread, is the star of this dinner!
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.
Ingredients: Chicken thighs • Butternut squash • Spinach • Cucumber • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • Plant-based mayonnaise (canola and/or soya oil, water, sugar, modified corn starch, salt, white vinegar, mustard flour, concentrated lemon juice, cellulose gum, xanthan gum, citric acid, calcium disodium EDTA, turmeric extract) (mustard) • Almonds • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Middle eastern spice blend (spices (including mustard) and herbs, dehydrated vegetables (garlic, onion), salt, dextrose, silicon dioxide, canola oil) (mustard) • Garlic.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Chicken Thighs
1 tbsp
Middle Eastern Seasoning
(Contains Mustard May contain Mustard, Milk, Sulphites, Tree nuts, Soy, Peanuts, Triticale, Wheat, Sesame)
2 tbsp
Fig Spread
(May contain Sesame, Soy, Fish, Egg, Mustard, Wheat, Sulphites, Gluten, Milk, Crustaceans, Tree nuts)
113 g
Baby Spinach
170 g
Butternut Squash, cubes
1 tbsp
White Wine Vinegar
(Contains Sulphites)
28 g
Almonds, sliced
(Contains Tree nuts, Almonds May contain Tree nuts, Peanuts)
1 unit(s)
Mini Cucumber
1 unit(s)
Garlic, cloves
2 tbsp
Plant-Based Mayonnaise
(Contains Mustard, Egg May contain Fish, Wheat, Soy, Sulphites, Sesame, Mustard, Tree nuts, Milk, Egg)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Add squash, 1/2 tsp (1 tsp) Middle Eastern Seasoning and 1/2 tbsp (1 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven, stirring halfway through, until tender and golden brown, 20-22 min.
- Meanwhile, pat chicken dry with paper towels. Sprinkle with remaining Middle Eastern Seasoning, then season with salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Sear until golden, 1-2 min per side.
- Transfer chicken to another parchment-lined baking sheet. Spread half the fig spread over chicken. Roast in the bottom of the oven until chicken is cooked through, 12-14 min.**
- While chicken is in the oven, heat the same pan over medium.
- When hot, add almonds. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
- Cut cucumber in 1/4-inch half-moons.
- Peel, then mince or grate garlic.
- Add garlic, half the mayo (use all the mayo for 4 ppl) and 1 tbsp (2 tbsp) water to a small bowl. Season with salt and pepper, then whisk to combine. Set aside.
- Add vinegar, remaining fig spread and 1 tbsp (2 tbsp) oil to a large bowl. Whisk to combine, then season with salt and pepper.
- Once squash is tender, add squash, cucumbers and spinach to the bowl with dressing. Toss to combine.
- Thinly slice chicken.
- Divide salad between plates.
- Sprinkle with almonds.
- Top with chicken, then drizzle with garlic sauce.
If you've opted to get chicken thighs, prep and cook them in the same way the recipe instructs you to prep and cook the chicken breasts.