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
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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Available Options

  • with Chicken Breasts
    includes 2 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts View recipe
  • with Pork Chops
    includes 2 No Added Hormones, Antibiotic-Free, Certified Humane, Boneless, Center-Cut Pork Chops
    • 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.

    Hey Chefs, we're still working on the images for this recipe, so your meal may look a little different.

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    • Nutrition
      PER SERVING
    • Calories
      690 Cals (est.)
    fresh
    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
    Full recipe coming soon!

    Our culinary team is preparing this recipe.

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    Balsamic Chicken & Roasted Vegetables

    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 chicken crosswise. Serve the sliced chicken with the finished vegetables. Top the chicken with the finished sauce. Enjoy!

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