Balsamic Chicken & Roasted Vegetables with Spicy Honey Butter
Fast & Easy

Balsamic Chicken & Roasted Vegetables

with Spicy Honey Butter

40 MIN
+$1.99/serving 2 Servings
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  • with Chicken Breasts
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  • with Pork Chops

    From the Test Kitchen

    In this wholesome, comforting dish, our chicken gets a tangy-sweet lift from a rich balsamic and soy glaze pan sauce. It's perfectly complemented by a trio of roasted vegetables, which get coated with an irresistibly delicious spicy honey butter.
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    • Nutrition
      PER SERVING
    • Calories
      550 Cals (est.)
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    ingredients
    Balsamic Chicken & Roasted Vegetables with Spicy Honey Butter
    Title
    • 2 Boneless, Center-Cut Pork Chops
    • 2 Tbsps Balsamic Vinegar
    • ¾ lb Carrots
    • 3 Tbsps Soy Glaze
    • 1 Delicata Squash
    • 3 oz Radishes
    • 1 oz Salted Butter
    • ¼ tsp Crushed Red Pepper Flakes
    • 2 tsps Honey
    Prepare the ingredients & start the sauce
    1 Prepare the ingredients & start the sauce

    Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Quarter the radishes lengthwise. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch pieces. In a bowl, combine the soy glaze, vinegar, and 1/4 cup of water.

    Roast the vegetables
    2 Roast the vegetables

    Transfer the carrot pieces, quartered radishes, and squash pieces to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Cook the pork
    3 Cook the pork

    Meanwhile, pat the pork dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for pork.

    Finish the vegetables
    4 Finish the vegetables

    Meanwhile, in a large bowl, combine the honey, softened butter, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Using a fork, mash until thoroughly combined. Transfer the roasted vegetables to the bowl of spicy honey butter; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired.

    Finish the sauce & serve your dish
    5 Finish the sauce & serve your dish

    Add the sauce to the pan of reserved fond (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 2 to 3 minutes, or until thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the sliced pork with the finished vegetables. Top the pork with the finished sauce. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & start the sauce
    1 Prepare the ingredients & start the sauce

    Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Quarter the radishes lengthwise. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch pieces. In a bowl, combine the soy glaze, vinegar, and 1/4 cup of water.

    2 Roast the vegetables

    Transfer the carrot pieces, quartered radishes, and squash pieces to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Roast the vegetables
    Cook the pork
    3 Cook the pork

    Meanwhile, pat the pork dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for pork.

    4 Finish the vegetables

    Meanwhile, in a large bowl, combine the honey, softened butter, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Using a fork, mash until thoroughly combined. Transfer the roasted vegetables to the bowl of spicy honey butter; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired.

    Finish the vegetables
    Finish the sauce & serve your dish
    5 Finish the sauce & serve your dish

    Add the sauce to the pan of reserved fond (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 2 to 3 minutes, or until thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the sliced pork with the finished vegetables. Top the pork with the finished sauce. Enjoy!

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