Balsamic-Glazed Chicken
with Roasted Veggie Jumble & Herby Yogurt Sauce
- Milk
This meal is ideal for a weeknight, because it takes just 15 minutes to prep! The rest of the time, set the table, unwind, and maybe even do last night’s dishes (we won’t tell) while everything cooks in the oven. You’ll sear juicy pork tenderloin in a hot pan, then top it with a balsamic-mustard glaze and roast to perfection alongside a caramelized medley of carrots, red onion, and broccoli drizzled with lemony yogurt-herb sauce just before serving. It looks like another tangy, sweet, and savory HelloFresh evening!
Ingredients
1 unit
Red Onion
8 ounce
Broccoli
1 unit
Lemon
2 tablespoon
Yogurt
(Contains: Milk)
1 teaspoon
Dried Oregano
10 ounce
Chicken Cutlets
9 ounce
Carrot
¼ ounce
Parsley
2 unit
Scallions
5 teaspoon
Balsamic Glaze
2 teaspoon
Dijon Mustard
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Halve, peel, and dice onion into ½-inch pieces. Cut broccoli florets into bite-size pieces if necessary. Trim, peel, and cut carrots on a diagonal into ¼-inch-thick pieces. Zest and quarter lemon. • Toss onion, broccoli, and carrots on one side of a baking sheet with a large drizzle of oil. (For 4 servings, spread veggies out across entire sheet.) Season with salt and pepper. Roast on top rack until tender, 20-22 minutes (you’ll add more to the sheet after 12 minutes).
• Meanwhile, pat pork dry with paper towels; season all over with half the oregano (all for 4 servings), salt, and pepper. • Heat a drizzle of oil in a large pan over medium heat. Add pork and cook, turning occasionally, until browned all over, 3-5 minutes (pork will cook through in the oven). • Once veggies have roasted 12 minutes, remove sheet from oven; carefully push veggies to one side of sheet. Transfer pork to empty side of sheet. Return to top rack and roast until pork is almost cooked though, 8 minutes more. (For 4, leave veggies roasting; transfer pork to a second baking sheet and roast on middle rack.)
Swap in chicken for pork. Cook until browned and cooked through, 3-5 minutes per side. (Skip roasting!)
• While everything roasts, in a small bowl, combine balsamic glaze, mustard, lemon zest, and ¼ tsp sugar (½ tsp for 4 servings). Set aside.
• Mince parsley. Trim and mince scallions. • In a second small bowl, combine yogurt, parsley, scallions, 1 TBSP olive oil (2 TBSP for 4 servings), juice from one lemon wedge (two wedges for 4), salt, and pepper.
• Once pork has roasted 8 minutes, remove sheet from oven (for 4 servings, leave veggies roasting if needed). Carefully spoon half the glaze over pork. Return sheet to oven until pork is cooked through, glaze is tacky, and veggies are tender, 2-3 minutes more. Transfer pork to a cutting board to rest. • Transfer veggies to a large bowl and let cool for at least 2 minutes. Add half the yogurt sauce; toss to combine.
Return pan with chicken to stovetop over medium heat. Spoon half the glaze over chicken; cook, undisturbed, until glaze is tacky, 2-3 minutes. Transfer chicken to a cutting board to rest.
• Thinly slice pork crosswise. • Divide pork and veggie jumble between plates. Spoon remaining glaze over pork. Serve with remaining yogurt sauce on the side.
Thinly slice chicken crosswise.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the flavorful sauces, especially the yogurt dressing on veggies. Some found the lemon zest overpowering.
- Ease of prep: Customers found this meal very easy to cook, with simple tasty ingredients and quick preparation.
- Suggestions: Consider adding a starch like potatoes or bread for a more filling meal. Try adjusting lemon to taste.
- Portions: Generous veggie portions were appreciated, but some felt the protein serving could be larger for heartier appetites.
- Leftovers: The abundance of vegetables often provided enough for tasty leftovers 🍲.
Reviews from our home cooks
No complaints about this one. Lots of vegetables, enough really for leftovers. And we had subbed chicken for the pork (because only 1 of us here eats pork, rarely, while the other does so not at all). Overall, a very tasty meal. My only suggestion is the meal feels like it may be missing a 3rd element. I don't know, maybe some seasoned bread or pita? Or a little side salad? Still enjoyed this one though.
Amazing! Love the dressing on the veggies and balsamic on the chicken
Good but every time I order a meal with a meat and veggies it's not enough to fill my husband up
Used the recipe to make the veggies again. Love it!
We loved it! This meal was for my 14 mo grandson, my adult daughter, and me - we all enjoyed it. Plus - there was plenty of vegetables to go around. We will definitely get this again. Thank you.
Ditch the yogurt side. It was awful. Didn't like roasting veggies. Too dry.
Delicious!!! All the flavors in that sauce over the veggies were so good!!!!
We substituted chicken instead of pork. We loved that it has no carbs and the flavors were wonderful!
This was so fresh and refreshing to eat! I felt so healthy and full
The flavor was good, but portions were small and not very filling
