Bravo Balsamic Chicken
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Bravo Balsamic Chicken

Bravo Balsamic Chicken

with Roasted Green Beans & Herby Potatoes

Another work day, another dinner daydream. You know what we mean. You’re sitting at your desk and 2:00 pm rolls around. Suddenly, all you can think is, “Dinner... what the heck am I going to eat for dinner?!” Well, we’ve got you covered, and FYI, the answer to that question is pretty delicious. We’re serving up pan-seared chicken with roasted Brussels sprouts and garlic-herb potatoes. To finish things off, the chicken is drizzled with a life-affirming rosemary balsamic pan sauce. Talk about a dream come true!

Carb Smart
Calorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

6 ounce

Green Beans

1 clove


¼ ounce


12 ounce

Yukon Gold Potatoes

10 ounce

Chicken Cutlets

5 teaspoon

Balsamic Vinegar

2 unit

Chicken Stock Concentrate

1 tablespoon

Italian Seasoning

Not included in your delivery

4 teaspoon

Cooking Oil

½ teaspoon


1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories520 kcal
Fat21 g
Saturated Fat6 g
Carbohydrate46 g
Sugar9 g
Dietary Fiber7 g
Protein36 g
Cholesterol125 mg
Sodium510 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Large Pan
Paper Towel



• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Peel and mince or grate garlic. Trim green beans if necessary. Pick rosemary leaves from stems; mince leaves until you have 1 tsp (2 tsp for 4).

Roast Potatoes

• Toss potatoes on one side of a baking sheet with a drizzle of oil, half the garlic, half the Italian Seasoning (you’ll use the rest later), salt, and pepper. (For 4 servings, spread potatoes out across entire sheet.) • Roast on top rack for 10 minutes (you’ll add more to the sheet then).

Roast Green Beans

• Once potatoes have roasted 10 minutes, remove sheet from oven. Carefully toss green beans on empty side with a drizzle of oil, salt, and pepper. (For 4 servings, leave potatoes roasting and toss green beans on a second sheet; roast on middle rack.) • Return to top rack until browned and tender, 12-15 minutes.

Cook Chicken

• Meanwhile, pat chicken* dry with paper towels and season all over with remaining Italian Seasoning, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Turn off heat; transfer chicken to a cutting board to rest.

Make Sauce

• Heat a drizzle of oil in pan used for chicken over medium heat. Add minced rosemary and remaining garlic. Cook, stirring, until fragrant, 1-2 minutes. • Stir in vinegar; simmer until syrupy, 30 seconds. • Stir in stock concentrates, ¼ cup water, and ½ tsp sugar. (For 4 servings, use 1⁄3 cup water and 1 tsp sugar.) Simmer until thickened, 3-5 minutes. • Remove from heat and stir in 1 TBSP butter until melted. Season with salt and pepper.

Finish & Serve

• Thinly slice chicken crosswise. • Divide chicken, green beans, and potatoes between plates. Drizzle chicken with sauce and serve.