Balsamic Fig Chicken with Mashed Potatoes and Roasted Carrots

This balsamic fig chicken recipe is a perfect dinner that doubles as a head start for tomorrow’s lunch. Seared chicken cutlets are topped with a luscious sweet and tangy balsamic fig sauce, paired with creamy scallion-flecked mashed potatoes and roasted carrots. The combination of flavors is both comforting and sophisticated.

But the magic doesn’t stop there: the extra chicken and vegetables can be transformed into blackened chicken tacos with a lime-spiked cabbage slaw. It’s a two-for-one meal that makes leftovers exciting. Follow the steps below for a delicious dinner, then use the remaining ingredients to create a quick and tasty lunch the next day.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

4 unit CarrotsView ingredient guideLike ingredientDislike ingredient

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

20 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Blackening SpiceView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Fig JamView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.5 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce. Dice potatoes; place in a medium pot with enough salted water to cover by 2 inches. Trim, peel and cut carrots into 1-inch-thick pieces on the diagonal. Trim and thinly slice scallions, separating whites from greens. Halve, peel and mince shallot until you have 3 tbsp. Halve lime.
2. Toss carrots on a baking sheet with a large drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes. Meanwhile, boil potatoes over medium-high heat until tender, about 15 minutes. Drain. Melt 1 tbsp butter in same pot over low heat. Stir in half the scallion whites and cook until softened, 1-2 minutes. Add drained potatoes and 1 package sour cream; mash until smooth. Season with salt and pepper.
3. Meanwhile, pat chicken dry with paper towels. Season 2 cutlets with Blackening Spice, salt and pepper. Season remaining cutlets with only salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add all cutlets and cook until browned and cooked through, 5-7 minutes per side. Turn off heat; transfer to a plate. Rinse and wipe out pan.
4. Melt 1 tbsp butter in same pan over medium-high heat. Add minced shallot and cook, stirring, until softened, about 1 minute. Add vinegar, stock concentrate, jam and ¼ cup water; stir to combine. Simmer until thickened, 2-3 minutes. Turn off heat; stir in 1 tbsp butter until melted. Season with salt and pepper.
5. Divide potatoes, carrots and salt-and-pepper-seasoned cutlets between plates. Top cutlets with sauce. Garnish with half the scallion greens.
6. Thinly slice blackened cutlets. In a medium bowl, combine red cabbage, remaining scallion whites and greens, juice from both lime halves and ½ tsp sugar. Season with salt and pepper. Divide cabbage slaw between 2 reusable containers. Top with chicken. Pack with tortillas, cheese, remaining sour cream and hot sauce on the side. When ready to eat, microwave chicken until warm, then build tacos with slaw, cheese and condiments.

Recipe Tips

FAQ

Can I use a different type of jam instead of fig jam?

Yes, you can substitute fig jam with another fruit jam like apricot or raspberry for a different flavor profile. The sweetness and tanginess will vary, so adjust seasoning accordingly.

How do I reheat the leftover chicken and vegetables for the tacos?

Microwave the sliced blackened chicken and cabbage slaw separately until warm. Warm the tortillas in a dry skillet or microwave, then assemble with cheese, sour cream and hot sauce.

Can I make this recipe without the blackening spice?

Absolutely. For the dinner portion, simply season all chicken cutlets with salt and pepper. For the tacos, you can use a blend of paprika, cayenne and garlic powder as a substitute.