Honey Balsamic Chicken Breasts and Veggies
INSTRUCTIONS
In a medium bowl, whisk together balsamic vinegar, honey, Dijon, garlic, oregano and basil; season with salt and pepper, to taste.
In a gallon size Ziploc bag or large bowl, combine balsamic vinegar mixture and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the marinade.
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place potatoes and tomatoes in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Top with chicken 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.* Stir in asparagus during the last 10 minutes of cooking time.
Serve immediately, garnished with parsley, if desired.
NOTES
*Cooking time will vary depending on the size and thickness of the potatoes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (451g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 297 | ||
Calories from Fat: 34 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.8g | 5 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 68.4mg | 21 % | |
Sodium 174.3mg | 6 % | |
Potassium 1270mg | 33 % | |
Total Carbohydrate 33.6g | 10 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 28.1g | ||
Protein 33g | 47 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 297
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