We need a quick dinner tonight.
One that’s easy and filling and warm and comforting.
Also, one that’s full of veggies. Because I haven’t been drinking my green drink as much lately now that it’s cold. Which is weird considering I have had it nearly every day for the last two years. But now? I don’t want it.
But I do want this meal! I’ve actually made it four times in the last two weeks. It’s that good. I like it that much. And it reheats so wonderfully that I can make it at the beginning of the workweek and take leftovers all week to make my coworkers jealous.
Let’s get it!
Balsamic Honey Chicken
½ cup balsamic vinegar
¼ cup honey
¼ cup brown sugar
2 tsp. stone ground mustard
1 garlic clove, minced
Big pinch kosher salt
Dash of pepper
4 boneless, skinless chicken breasts
2 pounds fingerling potatoes, diced
1 pound Brussels sprouts, halved
¼ pound shallots, peeled and halved
3 large carrots, peeling and chopped
In a large Ziploc bag combine the balsamic, honey, sugar, mustard, garlic, salt and pepper. Place chicken in bag and zoosh it around for a big to coat the chicken. Allow to marinate for at least 30 minutes, if not over night.
When ready to eat: preheat oven to 375 degrees. Place a shallow, wide enamel skillet in the oven. Toss the potatoes, sprouts, shallots, and carrots with 1 TBSP canola oil and sprinkle with salt and pepper. Pour into heated pan and listen to that sizzle!
Cook the veggies for about 25 – 30 minutes before preparing the chicken, tossing once or twice.
Heat a large skillet over medium-high heat. Place chicken in heated pan and cook for 3 – 4 minutes on one side, before turning over and cooking for another 3 – 4 minutes. Transfer chicken breasts to pan in oven, nestling into the veggies. Cook for another 10 – 12 minutes, until chicken is cooked through.
While chicken and veggies cook in the oven, use the pan on the stove to reduce the marinade into a lovely sauce. Reduce the heat to medium-low and cook marinade until it is reduced and syrupy. Spoon over the top of the chicken before serving.
*Recipe adapted from The Recipe Critic.