Fig Jam Chicken with Nectarines and Asparagus

Fruit can be a great addition to your dinner table too!

How do you feel about fruit for dinner? I can’t tell you how many times I use a fruit juice as a marinade for meat, but actually using the fruit as an addition to the meal is something you must try! This fig jam chicken with nectarines will win you over with it’s sweet, juicy flavor!

First make the marinade. I combined fig jam with a little olive oil, lemon and rosemary and coated the chicken. Next cut the nectarine into slices and set aside. I drizzled the fruit and asparagus with a little olive oil and some lemon juice, then sprinkled on the herbs and a dash of salt and pepper.

Bake the fig jam chicken for 30 minutes at 350. Add in the asparagus to that dish or in a separate one about halfway through the cook time. They should only need about 15 minutes in the oven. When there are about 5 minutes left add in the nectarines and walnuts, then top with some parmesan cheese.

I served mine with some lemon parmesan herbed quinoa. This dish is vibrant in color and absolutely delicious!

Fig Jam Chicken with Nectarines and Asparagus

Print Recipe

Chicken in fig jam with roasted nectarines and herbed asparagus.

• CourseMain Dish

Servings	Prep Time
2 people	10 minutes

Cook Time

35 minutes

Servings Prep Time 2 people 10 minutes

Cook Time 35 minutes

Fig Jam Chicken with Nectarines and Asparagus Print Recipe Chicken in fig jam with roasted nectarines and herbed asparagus. CourseMain Dish Servings Prep Time 2 people 10 minutes Cook Time 35 minutes Servings Prep Time 2 people 10 minutes Cook Time 35 minutes

Ingredients

• 2 tbsp fig jam
• 2 4 oz chicken breast
• 1 nectarine
• 1 bundle asparagus
• 1 tbsp Parmesan cheese
• 1/2 lemon
• 1 tbsp olive oil extra virgin
• 2 tbsp walnuts
• 3 tsp rosemary
• 1 tsp sage
• 1/2 tsp pepper
• 1/4 tsp sea salt

Servings: people

Instructions

1. Combine the fig jam with a little olive oil, lemon and rosemary. Coat the chicken.
2. Cut the nectarine into slices and set aside. Drizzle the fruit and asparagus with a little olive oil and some lemon juice, then sprinkled on the herbs and a dash of salt and pepper.
3. Bake the chicken for 30 minutes at 350. Add in the asparagus about halfway through the cook time. When there are about 5 minutes left add in the nectarines and walnuts, then top with some parmesan cheese.
4. Serve warm! I suggest over some lemon parmesan herbed quinoa!

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This fig jam chicken with sage and rosemary is such an easy way to change up the way you serve chicken at the dinner table. Especially since it is topped with the lemon parmesan asparagus and baked nectarines and walnuts- this is one you won’t forget! If you liked this recipe check out my other chicken and fruit recipe with roasted grapes here and another chicken and fig recipe with asparagus here!