Fig-Balsamic Chicken with Mashed Potatoes & Roasted Vegetables

Fig-Balsamic Chicken

with Mashed Potatoes & Roasted Vegetables

35 MIN
4 Servings
Wellness at Blue Apron
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WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
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From the Test Kitchen

In this hearty recipe, a rich, bright, and fruity pan sauce elevates our simple seared chicken and rustic mashed potatoes. A colorful duo of roasted cabbage and carrots rounds out the dish.
11 green SmartPoints® per serving
9 blue SmartPoints® per serving
5 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.

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Wellness Details

WW™ Approved
  • Nutrition
    PER SERVING
  • Calories
    630 Cals (est.)
fresh
ingredients
Fig-Balsamic Chicken with Mashed Potatoes & Roasted Vegetables
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1¼ lbs Golden Or Red Potatoes
  • ¾ lb Carrots
  • ½ lb Red Cabbage
  • 2 Tbsps Balsamic Vinegar
  • 2 Tbsps Fig Spread
  • 2 Tbsps Butter
  • 2 Tbsps Chicken Demi-Glace
  • ¼ cup Buttermilk
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Cut out and discard the core of the cabbage; large dice the leaves. Medium dice the potatoes.

Roast the vegetables
2 Roast the vegetables

Line a sheet pan with foil. Place the carrot pieces and diced cabbage on the foil. Drizzle with 2 tablespoons of olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Cook & mash the potatoes
3 Cook & mash the potatoes

Meanwhile, add the diced potatoes to the pot of boiling water and cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the buttermilk and 2 tablespoons of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

Cook the chicken
4 Cook the chicken

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

*An instant-read thermometer should register 165°F.

Make the sauce
5 Make the sauce

To the pan of reserved fond, add the vinegar, demi-glace, fig spread, and 1/4 cup of water (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 2 to 3 minutes, or until thoroughly combined. Turn off the heat and stir in the butter until melted and combined. Taste, then season with salt and pepper if desired.

Slice the chicken & serve your dish
6 Slice the chicken & serve your dish

Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and roasted vegetables. Top the chicken and potatoes with the sauce. Enjoy! 

Tips from Home Chefs

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Fig-Balsamic Chicken

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Cut out and discard the core of the cabbage; large dice the leaves. Medium dice the potatoes.

2 Roast the vegetables

Line a sheet pan with foil. Place the carrot pieces and diced cabbage on the foil. Drizzle with 2 tablespoons of olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Roast the vegetables
Cook & mash the potatoes
3 Cook & mash the potatoes

Meanwhile, add the diced potatoes to the pot of boiling water and cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the buttermilk and 2 tablespoons of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

4 Cook the chicken

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

*An instant-read thermometer should register 165°F.

Cook the chicken
Make the sauce
5 Make the sauce

To the pan of reserved fond, add the vinegar, demi-glace, fig spread, and 1/4 cup of water (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 2 to 3 minutes, or until thoroughly combined. Turn off the heat and stir in the butter until melted and combined. Taste, then season with salt and pepper if desired.

6 Slice the chicken & serve your dish

Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and roasted vegetables. Top the chicken and potatoes with the sauce. Enjoy! 

Slice the chicken & serve your dish