Description
A comforting one-pan meal featuring succulent chicken breasts marinated in balsamic glaze, paired with tender green beans and roasted potatoes.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 pound small potatoes, halved
- 1 pound green beans, trimmed
- 1/2 cup balsamic vinegar
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Whisk together the balsamic vinegar, olive oil, minced garlic, salt, and pepper in a large bowl.
- Add the chicken breasts to the bowl, coating them thoroughly in the marinade, and let sit for 15 minutes.
- Arrange the halved potatoes on one side of a large baking sheet and place the marinated chicken on the other side.
- Bake in the oven for 20 minutes.
- Add the green beans to the baking sheet and gently toss everything.
- Return to the oven and bake for an additional 15-20 minutes until chicken is cooked through (internal temperature of 165°F or 74°C).
- Let rest for a few minutes before serving and garnish with fresh herbs.
Notes
For a crispy finish, broil the dish for an additional minute or two at the end of cooking. Avoid overcrowding the baking sheet.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg