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Rish, savory smells permeate your kitchen with fig, cardamom, onion, rosemary and balsamic vinegar that is sure to make everyone hungry!!!

Whole 30, Paleo, Gluten Free, & Dairy Free

This is dinner that is great for family meals.

This is super easy glaze to make for your chicken and vegetables.  It’s simple to switch out the brussel sprouts for other root veggies such as carrot, parsnips, or sweet potatoes.  This is one of my quick go-to recipes that satisfies everyone in the house!  It’s so versatile for the grill, InstaPot, crock pot, dutch oven and more!

Do you meal prep?

Try making this meal on the weekend, and divide it out for 5 healthy lunches all week long!

If you are anything like me and forget to defrost your whole chicken 😉 You can still use the InstaPot.  Set to “poultry” then ADD 15 minutes, press go.  It will take about 1 hour 45 min up to 2 hours to cook from frozen in the instapot.

Balsamic Fig Chicken & Roasted Sprouts
Recipe type: Paleo, Whole 30
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
Cooking options for grill, InstaPot, Skillet, and dutch oven.
  • GLAZE:
  • 1 small red onion
  • 2 cloves garlic
  • ½ cup balsamic vinegar
  • ½ cup Apple cider vinegar
  • 10 dried black mission figs
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tsp coriander
  • 1 tsp cardamom
  • 1 tbsp rosemary
  • 1 whole chicken (4 lbs), or 6 chicken breasts
  • 5 cups brussel sprouts, halved
  • or
  • 5 cups total root vegetable blend
  • carrots
  • parsnips
  • sweet potatoes
  1. Blend all sauce ingredients in blender or food processor until forms smooth paste similar to applesauce.
  2. Set aside ½ cup of glaze for vegetables
  3. Use remaining glaze to coat chicken.
  5. set to "poultry" setting.
  6. Insert chicken and glaze
  7. close lid, press start
  9. Preset oven to 350
  10. cook covered for 1½ hours for 4 lb chicken
  11. until internal temp reaches 165
  13. marinade chicken for 1 hour minimum
  14. preheat grill or skillet
  15. cook on med-high for 5-7 min on one side
  16. flip, cook additional 5-7 minutes
  17. until juices run clear
  19. halve brussel sprouts
  20. add ½ cup of glaze
  21. TBSP Olive Oil
  22. toss together
  23. cook on high until desired tenderness
  24. approximately 5 min. per side





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