| Allergens
- Milk
| Total Time
35 Minutes
| Servings
2
| Calories
590 Kcal
Ingredients
- 12 ounce Yukon Gold Potatoes
- 1 unit Shallot
- ¼ ounce Rosemary
- 1 unit Lemon
- 12 ounce Chicken Breasts
- 5 teaspoon Balsamic Vinegar
- 2 tablespoon Fig Jam
- 1 unit Chicken Stock Concentrate
- 8 ounce Broccoli Florets
- 1 tablespoon Olive Oil
- 1 tablespoon Butter
- Salt
- Pepper
- 1 teaspoon Vegetable Oil
Instructions
Roast Potatoes
Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces. Toss on a baking sheet with a drizzle of olive oil, salt, and pepper. Roast on top rack, tossing halfway through, until browned and tender, 22-25 minutes.Prep and Roast Broccoli
Meanwhile, halve, peel, and mince shallot. Strip 1 tsp rosemary leaves from stems (2 tsp for 4 servings); discard stems and finely chop leaves. Zest and quarter lemon. Cut broccoli florets into 1-inch pieces, if necessary; toss on a second baking sheet with a drizzle of oil, salt, and pepper. Roast on middle rack until browned and tender, 12-15 minutes.Cook Chicken
While broccoli roasts, pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of olive oil in a large pan over mediumhigh heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Remove from pan and set aside to rest.Make Sauce
Lower heat under pan to medium; add shallot, chopped rosemary, and a drizzle of olive oil. Cook, stirring, until softened, 2-3 minutes. Stir in vinegar and jam. Simmer until syrupy, 30 seconds to 1 minute. Stir in stock concentrate and ¼ cup water (⅓ cup for 4 servings). Let reduce until thick and glossy, 2-3 minutes. Turn off heat; stir in 1 TBSP butter (2 TBSP butter for 4). Season with salt and pepper.TIP: Add a splash of water if mixture is too thick.