Honey Balsamic Chicken Breasts and Veggies

• Gluten free

• Meat

  • 4 Chicken breasts, boneless skinless

• Produce

  • 1 lb Asparagus
  • 16 oz Baby red potatoes
  • 1/2 tsp Basil, dried
  • 2 cups Cherry tomatoes
  • 2 cloves Garlic
  • 1/2 tsp Oregano, dried
  • 2 tbsp Parsley, fresh leaves

• Condiments

  • 1/4 cup Balsamic vinegar
  • 1 tbsp Dijon mustard
  • 2 tbsp Honey

• Baking & Spices

  • 2 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on damndelicious.net

Description

Ingredients

• 16 ounces baby red potatoes, quartered
• 2 cups cherry tomatoes
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper, to taste
• 1 pound asparagus, trimmed
• 2 tablespoons chopped fresh parsley leaves
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 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, 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. 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.* Stir in asparagus during the last 10 minutes of cooking time. Serve immediately, garnished with parsley, if desired.