Honey Balsamic Chicken Breasts and Veggies

Name: Honey Balsamic Chicken Breasts and Veggies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 16 ounces baby red potatoes; 2 cups cherry tomatoes; 2 tablespoons olive oil; Kosher salt and freshly ground black pepper; 1 pound asparagus; 2 tablespoons chopped fresh parsley leaves; ¼ cup balsamic vinegar; 2 tablespoons honey; 1 tablespoon Dijon mustard; 2 cloves garlic; ½ teaspoon dried oregano; ½ teaspoon dried basil; Kosher salt and freshly ground black pepper; 4 boneless

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4.9

90 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4 servings
Course
Main Course

Honey Balsamic Chicken Breasts and Veggies

Iris Warren

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All cooked on one single pan. Easy peasy with zero clean up, and packed with so much flavor. Done and done.

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Ingredients

Servings

16 ounces baby red potatoes quartered
2 cups cherry tomatoes
2 tablespoons olive oil
Kosher salt and freshly ground black pepper to taste
1 pound asparagus trimmed
2 tablespoons chopped fresh parsley leaves

For the chicken

¼ cup balsamic vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
2 cloves garlic minced
½ teaspoon dried oregano
½ teaspoon dried basil
Kosher salt and freshly ground black pepper to taste
4 boneless skinless chicken breasts

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Instructions

In a medium bowl, whisk together balsamic vinegar, honey, Dijon, garlic, oregano and basil; season with salt and pepper, to taste.
In a gallon size Ziploc bag or large bowl, combine balsamic vinegar mixture and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the marinade.
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place potatoes and tomatoes in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Place chicken around potatoes and tomatoes in a single layer.
Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.* Stir in asparagus during the last 10 minutes of cooking time.
Serve immediately, garnished with parsley, if desired.