Honey Balsamic Chicken Breasts and Veggies

Honey Balsamic Chicken Breasts and Veggies
Honey Balsamic Chicken Breasts and Veggies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 16

    ounces baby red potatoes, halved

  • 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. Top with chicken 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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