INGREDIENTS
12 oz
yukon gold potatoes
1
unit shallot
1/4 oz
rosemary
1
unit lemon
8 oz
broccoli florets
12 oz
chicken breasts
5 tsp
balsamic vinegar
2 tbsp
fig jam
1
unit chicken stock concentrate
1 tbsp
olive oil
1 tsp
vegetable oil
1 serving
salt
1 serving
bell pepper
1 tbsp
butter