What's for dinner in the Reilly house tonight? I am making the kids one of my favorites, it's quick, easy and a house favorite!
Andiamo a mangiare! Let's go eat!
Honey Balsamic Chicken and Veggies
yield: serves 4 prep time: 10 minutes cook time: 30 minutes total time: 40 minutes
Cooked on one single pan. Easy clean up.
INGREDIENTS:
- 16 ounces red potatoes, quartered
- 2 cups cherry tomatoes
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper, to taste
- 1 pound green beans
FOR THE CHICKEN
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Kosher salt and freshly ground black pepper, to taste
- 4 boneless, skinless chicken breasts
DIRECTIONS:
- In a medium bowl, mix together balsamic vinegar, honey, garlic, oregano and basil; season with salt and pepper, to taste.
- In large bowl or zip lock bag, add balsamic vinegar mixture and chicken; marinate for at least 30 minutes, mixing together occasionally. Drain the chicken from the marinade.
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. (I like to put foil on the baking sheet first for easy cleanup)
- Place potatoes, green beans and tomatoes in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Place chicken around potatoes and tomatoes in a single layer.
- Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.