Sheet Pan Honey Balsamic Chicken and Vegetables
Sheet Pan Honey Balsamic Chicken and Vegetables
Ingredients
- 4 (4 ounce) skinless, boneless chicken breasts
- 1 tablespoon olive oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 pound potatoes, cut into small wedges or cubes
- 1 cup thickly sliced baby bella mushrooms
- 1 shallot, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 6 ounces green beans, trimmed
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons Sweety Drop peppers (optional)
Instructions
- 1
Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a sheet pan or line with foil.
0 - 2
Pat chicken dry and rub with half the olive oil.
0 - 3
Stir garlic powder, onion powder, smoked paprika, salt, and pepper together. Sprinkle 2 1/2 teaspoons seasoning onto chicken.
0 - 4
Toss potatoes, mushrooms, shallots, and garlic with remaining olive oil and remaining seasoning in a bowl.
0 - 5
Place chicken on the sheet pan. Spread potatoes, mushrooms, and shallots around chicken. Cut butter into small cubes, scatter cubes over the potatoes and mushrooms before putting the pan in the oven.
0 - 6
Roast in the preheated oven for 10 to 12 minutes.
11 min - 7
Meanwhile, whisk together balsamic vinegar, honey, and crushed red pepper flakes in a small bowl.
0 - 8
Add green beans, drizzle lightly with olive oil, and toss. Continue roasting until chicken is no longer pink in the center and juices run clear, 10 to 15 minutes more. During the last 5 minutes of cooking, brush or drizzle the honey-balsamic mixture evenly over the chicken and vegetables. An instant-read thermometer inserted into the center of chicken should read 165 degrees F (74 degrees C).
12.5 min - 9
Garnish with Sweety Drop peppers.
0
Nutrition
Per serving (based on 4 servings)
