• Peel, then cut onion into 1-inch pieces, then finely chop 1 tbsp (2 tbsp) onion. 
• Halve Brussels sprouts (if large, quarter them).
• Peel, then cut carrot into 1/2-inch half moons.

• Add 1-inch onion pieces, carrots, Brussels sprouts, 1/2 tsp (1 tsp) garlic salt and 1/2 tbsp (1 tbsp) oil to a parchment-lined baking sheet. Toss to coat.
• Roast veggies in the middle of the oven until beginning to soften, 8-10 min. (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 heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Pan-fry until golden, 3-4 min per side.
• Flip veggies, then top with chicken. Roast in the middle of the oven until pork is cooked through and veggies are tender, 8-10 min.**

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

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

If you've opted to get chicken breasts, prep and cook chicken breasts in the same way the recipe instructs you to prep and cook pork chops.

Thinly slice chicken. Divide veggies and chicken between plates.