• Before starting, preheat the oven to 450˚F. Wash and dry all produce.
• Peel, then cut onion into 1-inch pieces, then finely chop 1 tbsp (2 tbsp) onions. 
• Cut broccoli into bite-sized pieces.
• Peel, then cut carrot into 1/4-inch half moons.

• To a parchment-lined baking sheet, add 1-inch onion pieces, carrots, broccoli, 1/2 tsp (1 tsp) garlic salt and 1/2 tbsp (1 tbsp) oil. Toss to coat.
• Roast veggies in the middle of the oven for 8-10 min, until beginning to soften. (NOTE: Veggies will finish cooking in step 3.)

• Meanwhile, pat chicken dry with paper towels, then season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
• Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Pan-fry 3-4 min per side, until golden.
• Flip veggies, then top with chicken. Roast in the middle of the oven for 10-12 min, until chicken is cooked through and veggies are tender.**

• Meanwhile, add 1 tbsp butter (2 tbsp) to the same pan. Heat over medium-low, swirling the pan for 1 min, until melted.
• Add reserved finely-chopped onion. Cook 2-3 min, stirring occasionally, until softened. Season with salt.
• Add fig spread, maple syrup, half the Dijon (use all for 4 servings), broth concentrate and 1/4 cup (1/2 cup) water. Cook 2-3 min, stirring often, until sauce thickens slightly.
• Remove the pan from heat.

• Thinly slice chicken. 
• Divide veggies and chicken between plates.
• Drizzle fig-maple sauce over chicken.

If you've opted to get chicken breasts, sear in the same way the recipe instructs you to sear pork chops, then increase roasting time to 10-12 min.**