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.
Yukon Gold Potatoes
Herbes de Provence
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.