| Allergens
- Milk
| Total Time
30 Minutes
| Servings
2
| Calories
500 Kcal
Ingredients
- 12 ounce Chicken Breasts
- 4 ounce Grape Tomatoes
- 1 unit Yellow Onion
- 2 clove Garlic
- 4 ounce Baby Carrots
- 12 ounce Yukon Gold Potatoes
- 2 tablespoon Balsamic Vinegar
- 1 tablespoon Herbes de Provence
- ½ ounce Honey
- 1 tablespoon Olive Oil
- 1 tablespoon Butter
- unit Salt
- unit Pepper
Instructions
Preheat Oven and Roast Veggies
Wash and dry all produce. Preheat oven to 400 degrees. Cut potatoes into ½-inch cubes. On a baking sheet, toss potatoes, carrots, Herbs de Provence, a drizzle of olive oil, and a pinch of salt and pepper. Roast in oven until lightly browned, 25-30 minutes, tossing halfway through.Prep
Peel, halve, and thinly slice onion. Mince or grate garlic. Halve grape tomatoes lengthwise.Sear Chicken
Heat a drizzle of olive oil in a large pan over medium-high heat. Season chicken breasts all over with salt and pepper. Sear in pan until browned and almost cooked through, 3-4 minutes per side. Remove from pan and set aside on a second baking sheet (or in a baking dish)Make Glaze
Add onion and a drizzle of olive oil to same pan over medium-low heat. Cook until softened, about 5 minutes. Toss in garlic, tomatoes, balsamic vinegar, and honey. Cook until vinegar and any juices are slightly thick, about 2 minutes. Stir in 1 TBSP butter.Bake Chicken
Spoon glaze (including onions and tomatoes) over chicken. Bake in oven until chicken is cooked through, 5-7 minutes.TIP: It’s OK if some glaze runs onto baking sheet.