Honey Balsamic Chicken Breasts and Veggies

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Damn Delicious

Total Time

40 minutes

Prep Time

10 minutes

Cook Time

30 minutes

Rating

(30)

Ingredients

4 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
¼ cup balsamic vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
2 cloves garlic, minced
½ teaspoon dried oregano
½ teaspoon dried basil
4 boneless, skinless chicken breasts

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Preparation

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Step 1

In a medium bowl, whisk together balsamic vinegar, honey, Dijon, garlic, oregano and basil; season with salt and pepper, to taste.

Step 2

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.

Step 3

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Step 4

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.

Step 5

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.

Step 6

Serve immediately, garnished with parsley, if desired.

Chef’s notes

*Cooking time will vary depending on the size and thickness of the potatoes.

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Skill Level

other

Honey Balsamic Chicken Breasts and Veggies

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Chef’s notes

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