One Pan Honey Balsamic Chicken Dinner
 
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An easy, versatile weeknight recipe that helps you get a full, flavorful and balanced meal in one baking dish and on the table in an hour!
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Ingredients
  • ¼ cup balsamic vinegar
  • 6 tablespoons honey
  • 4 tablespoons olive oil, divided
  • 5 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • ¾ tsp crushed red pepper
  • 3 or 4 boneless skinless chicken breasts (see note)
  • 1­½ pounds baby red potatoes, quartered
  • 1 pint cherry tomatoes
  • 1 pound fresh green beans, trimmed
  • ½ each red, orange, and yellow bell pepper, sliced
  • 1 large shallot, sliced
  • 1 tsp onion powder
  • Garlic salt, to taste
  • Black pepper, to taste
Instructions
  1. Preheat the oven to 425 degrees F and grease a 9x13 baking dish with 1 tablespoon of olive oil. Set aside.
  2. Add the chicken breasts to a resealable plastic bag. Then in a medium bowl, whisk together the balsamic vinegar, honey, 2 tablespoons of olive oil, minced garlic, thyme, rosemary, crushed red pepper and garlic salt and pepper to taste. Pour the balsamic mixture into the resealable bag over the chicken and seal it. Toss the chicken around to coat evenly. Allow the chicken to marinate in the fridge for at least 30 minutes while you prep the rest of the recipe.
  3. Rinse the cherry tomatoes and chop the potatoes into bite-size chunks. Toss into the baking dish and drizzle over an additional tablespoon of olive oil. Season with the onion powder and garlic salt and black pepper (to taste), stirring to coat everything evenly. Bake in the preheated oven for 25 minutes.
  4. Slice the shallot and bell peppers and trim the green beens. When the potatoes are done, remove the pan from the oven. Add the veggies to the pan an stir everything together. Grab the chicken out of the fridge, and carefully pull each chicken breast out of the bag, arranging them on top of the potatoes and veggies. Pour the remaining marinade evenly over the chicken and veggies, then return the baking dish to the oven.
  5. Bake for another 25 minutes, or until the internal temperature of each chicken breast reaches 165 degrees F, basting the chicken with the sauce a couple times throughout. When done, allow the chicken to rest 5-10 minutes before serving.
Notes
The original recipe calls for 4 chicken breasts. I used 3 for us but kept all the other measurements the same, so this is definitely enough to serve 4 people generously. So if you're cooking for 4, just go ahead and add another chicken breast. No extra adjustments needed!
Nutrition Information
Serving Size: 4 Calories: 498 Fat: 17g Saturated fat: 3g Unsaturated fat: 13g Carbohydrates: 65g Sugar: 36g Sodium: 120mg Fiber: 8g Protein: 26g Cholesterol: 55mg
Recipe by PurposeFull Life at http://www.lifepurposefull.com/one-pan-honey-balsamic-chicken-dinner/