Balsamic Chicken Rustico

Name: Balsamic Chicken Rustico with Provencal Roasted Roots Veggies
Total time: 30 min
Yield: 2
Cuisine: North America
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

with Provencal Roasted Roots Veggies

Recipe Development TeamPublished on January 09, 2017

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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.

Tags:

Gluten-free

Allergens:

Milk

The quantities provided above are averages only.

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

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

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

Not included in your delivery

1 tablespoon

Olive Oil

1 tablespoon

Butter

(Contains: Milk)

unit

Salt

unit

Pepper

Nutrition Values

/ 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.

Utensils

•Baking Sheet

•Large Pan

Instructions

1

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.

2

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

3

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)

4

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.

5

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