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What's for Dinner?

Honey Balsamic Chicken and Veggies

By Sarah Reilly - Publisher of Macaroni Kid Springfield January 14, 2021

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:

  1. In a medium bowl, mix together balsamic vinegar, honey, garlic, oregano and basil; season with salt and pepper, to taste.
  2. 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.
  3. 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)
  4. 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.
  5. Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.