Summertime means figs are back in season! They add such a tasty balance of sweet and savory, especially with combined with balsamic vinegar. This simple one-pan dish packs a ton of depth when it comes to flavor and is easy to scale up if you are looking to meal prep some extras for the next day!
INGREDIENTS
1 lb chicken breast
1 tbsp avocado oil
Salt & Pepper
1/2 red onion, sliced
3 cloves garlic
1 sprig rosemary
2 tbsp balsamic vinegar
1 tbsp honey
4 figs, quartered
1/2 cup chicken broth
DIRECTIONS
Preheat the oven to 250° F.
Heat the oil in a cast iron skillet (or any oven-safe pan) over medium heat. Add the chicken to the pan and season generously with salt and pepper. Let cook for about 5 minutes before flipping. Remove from the pan once golden on both sides.
Turn the heat to medium-low, and add the red onions and garlic. Once the onions have softened, toss in the rosemary and let saute for another minute.
Pour in the balsamic vinegar, honey, and broth to the mixture, stirring and scraping the bottom so it doesn’t burn. Add the figs to the pan.
Once it is simmering, add the chicken back into the pan, and move it to the oven for about 15-20 minutes, until the chicken is cooked through.
Serve the chicken and figs with a bit of the remaining balsamic glaze drizzled over it and enjoy!
Nutrition Facts per 1/2 of recipe: 485 calories, 19g fat, 35g carbs, 44g protein