Honey Balsamic Chicken Breasts and Veggies
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
Details
Preparation
Step 1
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.
You'll also love
- Scalloped Potatoes and Ham... 0/5 (0 Votes)
- French-Style Pork Chops with... 0/5 (0 Votes)
- Fried Brown Rice with Pork and... 4/5 (1 Votes)
- Chicken In Mustard Sauce (Jacques... 3.8/5 (6 Votes)
Review this recipe