Name: Honey Balsamic Chicken with Crispy Broccoli & Potatoes
Yield: 4 servings
Cuisine: American
Ingredients: 5 Potatoes; 1 Broccoli; 2 cloves Garlic; 2 Chicken Breast; Balsamic Vinegar; Honey; Chicken Stock; 1 tbsp Butter; 1 tbsp Vegetable Oil; 1 tbsp Olive Oil

Chicken

4 servings

433 cal/serving

Instructions

Step 1

Preheat oven to 425°F, wash and dry produce, cut potatoes into 1/2-inch wedges, and toss potatoes on one side of a baking sheet with a drizzle of oil, salt, and pepper

PotatoesVegetable Oil

Step 2

Cut broccoli into bite-size florets and finely chop garlic, combine 1 TBSP olive oil and half the garlic in a small microwave-safe bowl, and microwave until the garlic sizzles

BroccoliGarlicOlive Oil

Step 3

Remove sheet after 5 minutes, add broccoli to the empty side and toss with the garlic oil, then continue roasting until potatoes and broccoli are browned and crispy, 15–20 minutes more

PotatoesBroccoli

Step 4

Pat chicken dry, season with salt and pepper, heat a drizzle of oil in a large pan over medium-high, and add chicken to cook until browned and cooked through, 5–6 minutes per side; set chicken aside to rest

Chicken BreastVegetable Oil

Step 5

Heat the pan over medium-high, add a drizzle of oil and the remaining garlic and cook until fragrant, then stir in balsamic vinegar, honey, chicken stock, and simmer until thick and glossy; remove from heat and stir in butter

Vegetable OilGarlicBalsamic VinegarHoneyChicken StockButter

Step 6

Return chicken to the pan and turn to coat in the glaze, divide chicken, broccoli, and potatoes between plates, and spoon any remaining glaze over the chicken

Chicken BreastBroccoliPotatoes