Taste the Air-Chilled Difference®

Honey-Balsamic Chicken & Vegetables

Honey-Balsamic Chicken & Vegetables

Serves 4

Covering the sheet pan with parchment paper makes this tasty balsamic chicken and vegetable dish easy to cook and clean up too!

    • Honey-Balsamic Marinade
    • 4 boneless, skinless Smart Chicken breasts
    • ¼ cup balsamic vinegar
    • 2 tablespoons honey
    • 1 tablespoon Dijon mustard
    • 2 garlic cloves, minced
    • ½ teaspoon dried oregano
    • ½ teaspoon dried basil
    • Salt and freshly ground black pepper, to taste
    • Parsley, for serving

    To a one-gallon, sealable plastic bag, add balsamic vinegar, honey, Dijon, garlic, oregano, and basil. Season with salt and pepper. Add the chicken to the bag and submerge in marinade. Refrigerate for at least 30 minutes or overnight.

      • Chicken & Vegetables
      • 16 ounces baby red potatoes, quartered
      • 2 cups cherry tomatoes
      • 1 pound asparagus, trimmed
      • 2 tablespoons fresh parsley, chopped
      • 2 tablespoons olive oil
      • Salt and freshly ground black pepper, to taste

      Preheat oven to 400ºF. Cover a baking sheet with parchment paper and coat with nonstick spray. Place potatoes and tomatoes in a single layer, drizzle with olive oil and season with salt and pepper. Remove chicken from the marinade and discard excess marinade. Place chicken around the vegetables in a single layer. Transfer sheet pan to the oven and roast until the chicken reaches an internal temperature of 165 ºF, about 30 minutes, adding the asparagus during the last 10 to 12 minutes of cooking. Garnish with parsley and serve immediately.