On Saturday I came across a new balsamic vinegar. I was so excited. It is a fig balsamic vinegar. I have recently fallen in love with figs. Although my mom informs me I loved them as a child. So let’s just say I have recently rediscovered my love of figs. Since I am always looking for new and fun ways to prepare my meals, this was a great find.

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They have other oil and vinegar products as well. I grabbed a few. I am sure they will be making their way into my upcoming posts. This one though is mighty tasty. It even smells heavenly. I hope you enjoy this chicken dish as much as I did!

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Fig Balsamic Walnut Chicken

  • 2 boneless skinless chicken breasts, cut into pieces
  • 1 Tbsp olive oil
  • 2 Tbsp finely diced shallot
  • 1 garlic clove
  • 2 Tbsp Fig Balsamic Vinegar 
  • 2 tsp fresh chopped thyme
  • 1/4 tsp sea salt
  • 1/2 small lemon, juiced
  • 2 vine ripe tomatoes, diced
  • several handfuls arugula, roughly chopped
  • 1 cup chopped walnuts
  • Parmesan cheese. For topping. (optional)

Heat the shallot in the olive oil until it is fragrant and softened. Add garlic and cook for another minute. Add chicken, stir well. Add the fig balsamic vinegar, fresh thyme, lemon juice, and sea salt. Stir chicken well. Allow chicken to cook for another few minutes. Until you can no longer see any pink. Add the tomatoes. Continue to cook until chicken is entirely cooked through and tomatoes have softened. Add the walnuts, and stir well again. Combining everything. Cook for another minute or two. Then turn off heat, add arugula, mix, and allowed arugula to wilt slightly. Serve and sprinkle with a small amount of parmesan cheese, if desired.

I served it with potato bites. I made my Lemony Potato Bites but I added 2 tsps of dried Herbes de Provence. Just to switch it up a little.