My sister sent me a coupon for a free week of Hello Fresh, and since I had decent success with Blue Apron, I decided to try it out. In general, I think Hello Fresh meals were quicker and easier to put together, but Blue Apron meals felt more interesting and more “gourmet”. Blue Apron had more recipes I would’ve never attempted on my own, while Hello Fresh had recipes that were very accessible and closer to my everyday set of recipes.
This recipe was our favorite from the week. I don’t think there’s an online version so I’ve just written the recipe below for convenience. This recipe is specifically for 2 people, so adjust for your family size. The recipe also included an arugula salad but it was “meh” so I’m leaving it out.
- 1 large sweet potato, diced into 1/2 inch cubes
- 1 shallot, minced
- 1 tsp fresh rosemary, finely chopped
- 2 skinless chicken breasts
- 2 tsbp balsamic vinegar
- 1 tbsp fig jam
- 1/2 cup chicken stock
- 1 tbsp butter
- olive oil
- salt and pepper
- Preheat oven to 425 degrees F.
- Toss diced sweet potatoes with a drizzle of olive oil and a pinch of salt and pepper.
- Put sweet potatoes on a baking sheet and roast until golden brown, about 20-25 minutes.
- Heat a drizzle of olive oil in a large pan over medium-high heat.
- Season chicken breasts on all sides with salt and pepper.
- Cook chicken in pan, about 5 minutes per side, until center is no longer pink.
- Remove chicken from pan to rest.
- To the same pan, add shallot, rosemary and olive oil over medium heat. Cook until softens, about 2-3 minutes.
- Stir in balsamic vinegar and fig fam and simmer for about 1 minute.
- Add chicken stock and simmer until thickened, about 3 minutes.
- Remove pan from heat and swirl in the butter until melted. Season with salt and pepper to taste.
- Serve chicken with sauce drizzled on top and sweet potatoes on the side.