Ingredients
- 4 chicken breasts
- 1/4 cup balsamic vinegar
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tbsp Dijon mustard
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 lb baby potatoes, halved
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Make the balsamic glaze: In a small bowl, whisk together balsamic vinegar, olive oil, honey, Dijon mustard, garlic, salt, and pepper.
- Prepare the chicken and veggies: Place chicken breasts on the baking sheet and drizzle with the balsamic mixture. Toss cherry tomatoes and baby potatoes with the remaining sauce and arrange around the chicken.
- Bake for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
- Serve hot with the roasted vegetables and enjoy!
Notes
- Add more vegetables like bell peppers, zucchini, or asparagus for extra nutrition.
- Make it spicy by adding red pepper flakes to the balsamic glaze.
- Use bone-in chicken by adjusting the cooking time to 40-45 minutes.
- Swap potatoes with sweet potatoes or Brussels sprouts for a different twist.
- For meal prep, store in containers for easy grab-and-go lunches.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course, Dinner
- Method: Baked
- Cuisine: American, Mediterranean
- Diet: Gluten Free
