At least once a year, I make a point to do a whole30 to reset my body. Oddly enough, it usually always ends up being in the fall. Not sure if it's because of the over abundance of squash in the grocery stores or the over-indulging that goes hand-in-hand with Summertime Chi -- because in this town it's prime "treat yo self" season.
If I'm being honest with myself, it's probably a bit of both. Either way, the whole30 is the perfect kickstart into a healthy routine.
So, as I start a new job and get a fresh haircut, I figured why the heck not switch things up in the kitchen too while I'm at it. I mean I'm on a roll already aren't I?!?!
To kick off the whole30, I wanted to try something new. Unsure of where to start, I looked at the ads. This week, figs were everywhere and for cheap, so I knew I had to include them into the mix somehow. So I did what any sensible person would do -- head to Pinterest.
Let me tell you. There wasn't much. And what was there wasn't compliant.
So I took a risk and experimented with some of my favorite flavors - balsamic and dijon.
They always taste good with chicken so I thought why couldn't I sweeten those bold flavors up with some fig. Turns out I most definitely could. Little did I know I would create the perfect combination of savory and sweet.
Balsamic Dijon Chicken w/ Figs
Serves 4 (with lots of extra marinade - great for salads)
- 1 lb of chicken breast
- 6 figs (halved)
- 1/3 cup of balsamic vinegar
- 1 tbsp of EVOO
- 1 1/2 tbsp of dijon mustard
- 1 tbsp of sage (chopped)
- salt and pepper
- 1/8 cup red onion (chopped)
First order of business -- gather all of your ingredients and preheat your oven to 350 degrees.
Next, whisk together your balsamic vinegar, EVOO, dijon mustard, and sage. Set it aside. (NOTE: To sweeten it up some more mix in a 3/4 tbsp of honey - NOT WHOLE30 COMPLIANT)
From here, you will need to grease up a skillet with coconut oil and season both sides of your chicken breast with salt and pepper. Cook the chicken on both sides for two minutes so it is lightly browned.
While it is cooking in the skillet, dice your onion and cut your figs in half.
After the meat is slightly browned, throw your figs and onions into the skillet and drizzle half of your mixture over your ingredients. Let this cook in the pan for another 2 minutes.
From here, take the skillet off the stovetop and put it into the oven. Let it cook for an additional 15-20 minutes (until the chicken is cooked).
Once your meat is done, drizzle the rest of your marinade over the meat and figs if you plan to eat it tonight. NOTE: If you're meal prepping, put half of what's left on top and save the rest for each night you eat the entree.
Lastly - and most importantly - serve it up to eat! This week, I paired mine with green beans. But, this would also be killer over a mound of cauliflower rice or a bed of sautéed greens. Either way, devour it and enjoy!