Balsamic Chicken Rustico

Balsamic Chicken Rustico

with Provencal Roasted Roots Veggies

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We love a good glaze on our meat. In fact, we love it so much that sometimes we find ourselves slathering that glaze all over our veggies, too. Which is why we came up with this recipe. The chicken breasts aren’t the only things getting coated in a sticky and sweet balsamic sauce. The onions and tomatoes also go for a roast in it, soaking in all that vinegar-kissed flavor as they cook in the oven.


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

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Chicken Breasts

4 ounce

Grape Tomatoes

1 unit

Yellow Onion

2 clove


4 ounce

Baby Carrots

12 ounce

Yukon Gold Potatoes

2 tablespoon

Balsamic Vinegar

1 tablespoon

Herbes de Provence

½ ounce


Not included in your delivery

1 tablespoon

Olive Oil

1 tablespoon







Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2092 kJ
Calories500 kcal
Fat16 g
Saturated Fat5 g
Carbohydrate48 g
Sugar16 g
Dietary Fiber7 g
Protein44 g
Cholesterol115 mg
Sodium190 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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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.


Peel, halve, and thinly slice onion. Mince or grate garlic. Halve grape tomatoes lengthwise.


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)


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.


Spoon glaze (including onions and tomatoes) over chicken. (TIP: It’s OK if some glaze runs onto baking sheet.) Bake in oven until chicken is cooked through, 5-7 minutes


Divide roasted veggies between plates, then add a chicken breast to each. Spoon any loose onions, tomatoes, and glaze on top.