In just 35 minutes and 5 easy steps you will have a full dinner for 2! This sweet and savory chicken will make your mouth water, and these crunchy broccoli and potatoes might even turn into your new favorite snack!
Honey Balsamic Chicken with Crispy Broccoli & Potato Wedges
Course: DinnerDifficulty: EasyServings
2
servingsPrep time
5
minutesCooking time
35
minutesThis sweet and savory dinner will light up every tastebud! Grab your Tuscan and Traditional and in no time you’ll have a complete dinner for 2!
Ingredients
5 Yukon Gold Potatoes
1 chicken breasts
2-3 cups broccoli florets
2 Tbsp AOOC 18-Year Barrel Aged Traditional Balsamic
AOOC Tuscan Herb Olive Oil
1 Tbsp honey
1/2 Tbsp Chicken Stock Concentrate
1 Tbsp butter
Basik’s Original Seasoning Blend (or Seasoning Salt)
salt & pepper
Directions
- Preheat oven to 425 degrees. Wash and dry produce. Cut potatoes into 1/2-inch wedges. Toss onto one half of a baking sheet and coat with Tuscan Herb Olive Oil and salt and pepper.
- While potatoes roast for 5 minutes, cut broccoli florets into bite sized pieces. Toss onto the other half of the potato baking sheet. Coat with Tuscan Herb and Basik’s Original Blend (or seasoning salt). Return to oven and continue roasting for 15-20 minutes.
- While veggies roast, season chicken with salt and pepper (and optionally, Basik’s Original Blend). Heat a pan up to medium high heat and add drizzle of Tuscan Herb Olive Oil. Add chicken and cook till browned on both sides and cooked through, about 5-6 minutes. Set chicken aside when done.
- In same pan, add another small drizzle of Tuscan Herb, stir in 18-Year, honey, stock concentrate, and 1/4 cup water. Simmer till thick and glossy. Remove from heat and stir in butter and season with salt and pepper.
- Return chicken to pan to coat in glaze. Divide broccoli, chicken, and potatoes between plates. Spoon remaining glaze over top chicken and serve!