Honey Balsamic Chicken with Crispy Broccoli & Potatoes
Ingredients:
- Potatoes - 5
- Broccoli - 1
- Garlic - 2 cloves
- Chicken Breast - 2
- Balsamic Vinegar -
- Honey -
- Chicken Stock -
- Butter - 1 tbsp
- Vegetable Oil - 1 tbsp
- Olive Oil - 1 tbsp
Instructions
- 2 Servings 1
- Preheat oven to 425 degrees
- Wash and dry all produce
- Cut potatoes into 1/2-inch-thick wedges
- Toss on one side of a baking sheet with a drizzle of oil, salt, and pepper
- (For 4 servings, spread potatoes out across entire sheet
- ) Roast on top rack for 5 minutes (we'll add the broccoli then)
- 2
- Meanwhile, cut broccoli florets into bite-size pieces, if necessary
- Peel and finely chop garlic
- In a small microwave-safe bowl, combine 1 TBSP olive oil (2 TBSP for 4 servings) and half the garlic
- Microwave until garlic sizzles, 30 seconds
- 3
- Once potatoes have roasted 5 minutes, remove sheet from oven and add broccoli to empty side; carefully toss with garlic oil, salt, and pepper
- (For 4 servings, add broccoli to a second sheet
- ) Continue roasting until potatoes and broccoli are browned and crispy, 15-20 minutes more
- 4
- While veggies roast, pat chicken dry with paper towels; season all over with 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, 5-6 minutes per side
- (If chicken browns too quickly, reduce heat to medium
- ) Turn off heat; set chicken aside to rest
- Wash out pan
- 5
- Heat pan used for chicken over medium-high heat
- Add a drizzle of oil and remaining garlic; cook until fragrant, 30 seconds
- Stir in vinegar, honey, stock concentrate, and 1/4 cup water (1/3 cup for 4 servings)
- Simmer until thick and glossy, 2-3 minutes
- Remove from heat and stir in 1 TBSP butter (2 TBSP for 4)
- Season with salt and pepper
- 6
- Return chicken to pan and turn to coat in glaze
- Divide chicken, broccoli, and potatoes between plates
- Spoon any remaining glaze over chicken and serve