These are not your common fig newtons. Figs are a wonderfully, naturally sweet flavor easily added into savory dishes. With their dark meaty interior and earthy outer layer, they bring big texture in addition to their flavor. Topped with my versatile lemon chicken, this dish is sure to please! Check out my Lemon Chicken with Butternut Squash and Fig Salad.
Butternut Squash Fig Salad
1 cup quinoa
2 cups water
1 red bell pepper, cut into 1 inch pieces
1/2 butternut squash, peeled and cut into 1 inch pieces
1/4 cup balsamic
Salt and Pepper
2 dried figs, chopped
Pre-heat the oven to 425 degrees. Toss the squash and pepper with a drizzle of EVOO and salt on a baking sheet. Bake for 20-25 minutes until tender.
Meanwhile, combine quinoa with 2 cups of water in a medium sauce pan. Bring to a boil. Cover, reduce heat to medium-low, and cook 15-20 minutes until water is absorbed and quinoa is light and fluffy.
In a large bowl combine quinoa, squash mixture, figs, balsamic, another drizzle of EVOO, and salt and pepper to taste.
1 package thinly sliced chicken breasts
2 lemons, 1 sliced in rounds
1/2 cup white wine
1 cup chicken broth
2 TBS butter
1/2 cup flour, plus 1 TBS
Salt and pepper
1/4 cup chopped parsley
Heat a large skillet over medium-high heat. Drizzle with EVOO.
Whisk eggs in a medium bowl and set aside. Combine 1/2 cup flour, 2 TBS pepper, and 1 TBS salt in another bowl and set aside.
Dip chicken in flour mixture, egg, and then place in hot pan. Repeat until all the chicken is in the pan. Cook 2-3 minutes on each side until chicken is just cooked through. Remove and place on a paper towel lined plate.
Add sliced lemon to the pan and cook 1 minute. Add the white wine. Cook 3 minutes until reduced slightly. Add the juice of the second lemon and broth. Cook another 5 minutes until reduced slightly again.
Toss the butter in remaining flour. Add into the pan. Once butter is melted, return the chicken to the pan. Simmer 2-3 minutes more until chicken is warmed through. Serve over quinoa salad.
This recipe brings a sweet flavor into a savory fall flavor. Utilizing traditional autumn-esque butternut squash with the addition of citrusy lemon chicken, you make a meal that’s light yet hearty enough to fill a family! Save the leftovers and serve as a cold salad for lunch the next day!
Stephanie a.k.a. The Foodetarian