HONEY BALSAMIC CHICKEN BREASTS AND VEGGIES

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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.

You all expertise I feel around one skillet suppers. One single sheet dish. Zero tidy up. Done and done. And afterward you get significant extra focuses when the veggies are cooked right close by a similar dish.

That is actually what’s going on here. With a straightforward nectar balsamic marinade, you can throw everything directly onto the sheet container and pop it in the broiler, including your asparagus the most recent 10 minutes of cooking time so they are not overcooked.

You can likewise effectively adjust this formula and include more veggies to you loving (ex. green beans and carrots). All things considered, with this character stuffed chicken, you can’t turn out badly with some other vegetable blend!

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

  • yield: 4 SERVINGS
  • prep time: 10 MINUTES
  • cook time: 30 MINUTES
  • total time: 40 MINUTES
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INGREDIENTS:

  • 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

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

DIRECTIONS:

  • 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.
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Nutrition Facts

Serving Size

  • Servings Per Container 4
  • Amount Per Serving
  • Calories 411.8Calories from Fat 89.1
  • % Daily Value*
  • Total Fat 9.9g15%
  • Saturated Fat 1.8g9%
  • Trans Fat 0g
  • Cholesterol 98.0mg33%
  • Sodium 154.3mg6%
  • Total Carbohydrate 37.5g13%
  • Dietary Fiber 5.4g22%
  • Sugars 16.2g
  • Protein 43.4g87%
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