Try it out: Hellofresh 26

Reviewing:

Balsamic fig chicken with roasted potatoes and mixed greens.

1 serving prepared

Here's what you get:

Yukon Gold potato

Rosemary

Balsamic vinegar

Chicken stock

Lemon (not used)

Shallot

Chicken breasts

Fig Jam

Mixed greens

Additions:

Cucumber

Cherry tomatoes

The potatoes:

The potatoes were tossed with olive oil, some of the Rosemary and salt then roasted in the oven for 25 minutes at 450

The sauce:

Like the lady recipe I decided to make this first. It went fairly quickly, after heating up some oil and adding the shallot and rosemary I waited until the shallots were browned before adding the stock concentrate, vinegar, jam and a little bit of vegetable stock then reduced the sauce.

The protein:

The chicken was started after the sauce was made. Adding a bit of pepper/salt then cooked for 7 minutes per side.

The salad:

I added some cucumber and cherry tomato to the salad and was unable to use the lemon in this bag because it was squishy and had a weird dent in it. I used the entire bag of salad because it's definitely a single serve amount. Apple cider vinegar was used as dressing.

The plate:

Because the sauce has vinegar in it, the salad being tossed with apple cider vinegar went really well. I don't think anything was missed by not using the squishy lemon.

Bonus:

My fig tree is producing a fruit!

- Kris

Comments

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