Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, honey balsamic chicken breasts and veggies. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Honey Balsamic Chicken Breasts and Veggies is one of the most favored of current trending foods on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Honey Balsamic Chicken Breasts and Veggies is something which I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can cook honey balsamic chicken breasts and veggies using 15 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Honey Balsamic Chicken Breasts and Veggies:

1. Prepare 16 ounces baby red potatoes, quartered
2. Take 2 cups cherry tomatoes
3. Make ready 2 tablespoons olive oil
4. Make ready to taste Kosher salt and freshly ground black pepper,
5. Get 1 pound asparagus, trimmed
6. Take 2 tablespoons chopped fresh parsley leaves
7. Get for the chicken
8. Get 1/4 cup balsamic vinegar
9. Make ready 2 tablespoons honey
10. Make ready 1 tablespoon Dijon mustard
11. Take 2 cloves garlic, minced
12. Prepare 1/2 teaspoon dried oregano
13. Get 1/2 teaspoon dried basil
14. Prepare to taste Kosher salt and freshly ground black pepper,
15. Get 4 boneless, skinless chicken breasts

Steps to make Honey Balsamic Chicken Breasts and Veggies:

1. In a medium bowl, whisk together balsamic vinegar, honey, Dijon, garlic, oregano and basil; season with salt and pepper, to taste.
2. In a gallon size Ziploc bag or large bowl, combine balsamic vinegar mixture and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the marinade.
3. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
4. Place potatoes and tomatoes in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Place chicken around potatoes and tomatoes in a single layer.
5. Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.* Stir in asparagus during the last 10 minutes of cooking time.
6. Serve immediately, garnished with parsley, if desired.
7. Ready to serve and ENJOY!

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