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Smart Roasted Fig-Maple Chicken Breasts
with Veggie Jumble
Fig and maple work together in this sweet and savoury weeknight dinner. Juicy chicken breasts and veggies are roasted together for easy clean-up, too!
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 breast • Carrots • Brussels sprouts • Red onion • Maple syrup • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Garlic salt (salt, garlic powder, silicon dioxide).
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
1 unit(s)
Red Onion
1 unit(s)
Carrot
¾ tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
2 tbsp
Fig Spread
(May contain Sesame, Soy, Fish, Egg, Mustard, Wheat, Sulphites, Gluten, Milk, Crustaceans, Tree nuts)
2 tbsp
Maple Syrup
½ tbsp
Dijon Mustard
(Contains Mustard May contain Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
1 unit(s)
Chicken Broth Concentrate
170 g
Brussels Sprouts
Not included in your delivery
1 tbsp
Oil*
1 tbsp
Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Peel, then cut onion into 1-inch pieces, then finely chop 1 tbsp (2 tbsp) onion.
- Halve Brussels sprouts (if large, quarter them).
- Peel, then cut carrot into 1/2-inch half moons.
- Add 1-inch onion pieces, carrots, Brussels sprouts, 1/2 tsp (1 tsp) garlic salt and 1/2 tbsp (1 tbsp) oil to a parchment-lined baking sheet. Toss to coat.
- Roast veggies in the middle of the oven until beginning to soften, 8-10 min. (NOTE: Veggies will finish cooking in step 3.)
- Meanwhile, pat chicken dry with paper towels, then season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
- Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Pan-fry until golden, 3-4 min per side.
- Flip veggies, then top with chicken. Roast in the middle of the oven until pork is cooked through and veggies are tender, 8-10 min.**
- Meanwhile, add 1 tbsp butter (2 tbsp) to the same pan. Heat over medium, swirling the pan until melted, 1 min.
- Add reserved finely chopped onion. Cook, stirring occasionally, until softened, 2-3 min. Season with salt.
- Add fig spread, maple syrup, Dijon, broth concentrate and 1/4 cup (1/2 cup) water. Cook, stirring often, until sauce thickens slightly, 3-4 min.
- Remove the pan from heat.
- Thinly slice chicken.
- Divide veggies and chicken between plates.
- Drizzle fig-maple sauce over pork.
If you've opted to get chicken breasts, prep and cook chicken breasts in the same way the recipe instructs you to prep and cook pork chops.
Thinly slice chicken. Divide veggies and chicken between plates.