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Balsamic Glazed Chicken



Balsamic Glazed Chicken

What you need: 1/2 c. balsamic vinegar 2 tbsp. honey 1 1/2 tbsp. whole-grain mustard 3 cloves garlic, minced kosher salt Freshly ground black pepper 3 Large Chicken Breast (I cut each 1/2) 1 c. baby red potatoes, halved (quartered if large) 1 c. sweet potato cubed 1/2 mushrooms 1/2 c. green beans 1 tbsp. chopped fresh rosemary 2 tbsp. extra-virgin olive oil 3-4 rosemary sprigs, for skillet

What you do: Preheat oven to 425 degrees F. In a large bowl, combine balsamic, honey, mustard, and garlic and season with salt and pepper. Whisk until combined. Add chicken and toss until fully coated, then transfer to the fridge to marinate at least 20 minutes and up to 1 hour. Meanwhile, prep potatoes: In a medium bowl, add potatoes and rosemary and season with salt and pepper. Add 1 tablespoon olive oil and toss until combined. add green beans and mushrooms, toss to combine . Set aside. In a large skillet over medium-high heat, heat remaining tablespoon oil. Add chicken and marinade and sear, 2 minutes each side Add potatoes/ veggies to skillet, nestling them between chicken, and rosemary sprigs. Transfer to the oven and bake until potatoes are tender and chicken is cooked through, 20 minutes. (If potatoes need longer to cook, transfer chicken to a cutting board to rest and continue cooking until tender.) Serve chicken and potatoes with pan drippings.

EAT IT UP!!!

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