• 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, half the 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 remaining 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 (2 tbsp) butter to the same pan. Heat over medium-low, swirling the pan for 1 min, until melted.
• Add reserved finely chopped onions. Cook for 2-3 min, stirring occasionally, until softened. Season with salt.
• Add fig spread, half the maple syrup (use all for 4 servings), half the Dijon (use all for 4 servings), broth concentrate and 1/4 cup (1/2 cup) water. Cook for 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 the roast time to 10-12 min.**