The perfect late summer or spring dish, marinated in a wide variety of flavours while keeping the chicken juicy.
The combination of sweet and tangy calls for the perfect summer dinner. Why not utilise the summer fruits? Fresh figs are a tasty addition to this dish, leaving the prefect balance of sweetness. This dish is perfect for those opting for an easy healthy meal as it is nutritionally balanced and tasty.
For this recipe I used chicken breasts, however, if you are looking for a more juicy chicken dish I would recommend swapping chicken breast for the same amount of chicken thigh fillets!
Follow along with the video below:
If you enjoyed this recipe, I would love to hear from you!
Baked Chicken with Figs
Serves: 4-6 Prep Time: 10 mins Cook Time: 25-30 mins Total Time: 35-40 mins
4 chicken breasts, sliced into half, or 4 chicken thighs
Salt and pepper, to taste
2 tbsp balsamic vinegar
1 tbsp dijon mustard
1 tbsp honey
2 tbsp extra virgin olive oil
1 red onion, thinly sliced
1 shallot, diced
3 garlic cloves
1 cup gluten free chicken stock (I used Massel)
6 sprigs fresh thyme
2 cups kale, roughly chopped
3 figs, quartered
Preheat the oven to 180° C (fan forced).
In a large baking dish, add the chicken and spread out evenly, season with salt and pepper.
In a small bowl, whisk together the balsamic vinegar, mustard and honey. Set aside.
In a medium skillet over a medium to high heat, heat the olive oil. Add the red onion, shallot and garlic. Cook, stirring until the red onion has softened.
Pour in the prepared sauce and the chicken stock. Simmer for 4-5 minutes on a medium heat, then turn off the heat.
Pour the sauce over the chicken in the baking dish, then evenly distribute the fresh thyme, kale and figs. Place into the oven for 25-30 minutes or until the chicken is cooked through.
Serve and enjoy!
Store this dish in an airtight container in the fridge for up to 3 days.
Nutrition Information (per serve):