Honey Balsamic Chicken and Vegetables from The Soup Diva

Thanks to The Soup Diva for this great recipe and my friend Tony for putting it on his blog.

Polly Motzko

The Soup Diva

An easy and flavorful one-pan dinner!
  • 1.25 – 1.5 lbs boneless chicken breasts or tenders
  • 1/4 cup balsamic vinegar
  • 1/4 cup honey
  • 1 tsp minced garlic (about 2 cloves)
  • 1 tsp dried rosemary (or 1 tbsp fresh)
  • 1/2 tsp dried thyme (or 1/2 tbsp fresh)
  • 1/2 tsp salt (plus more for chicken and vegetables)
  • 1/2 tsp black pepper (plus more for vegetables)
  • 1/4 tsp red pepper flakes
  • Vegetables of your choice cut into bite-sized pieces, about 8 cups
    (Here, I’ve used 6 red potatoes, 12 oz baby carrots, and 1 zucchini)
  • 2-3 tbsp olive oil
  • Aluminum foil for pan (this ensures even heating and makes cleanup a breeze!)
Mix together vinegar, honey, and all seasonings in measuring cup. Pat chicken dry, sprinkle liberally with salt on both sides, and place in single layer in shallow container or zip-top bag. Pour marinade over, close, and refrigerate for at least 30 minutes…

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