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Balsamic Chicken & Roasted Vegetables
with Spicy Honey Butter
with Boneless, Skinless Chicken Breasts
Active:
40m
Total:
40m
Chicken gets a tangy-sweet lift from a balsamic-soy glaze pan sauce before joining a trio of roasted vegetables coated with irresistibly delicious honey butter.
Details
Chicken gets a tangy-sweet lift from a balsamic-soy glaze pan sauce before joining a trio of roasted vegetables coated with irresistibly delicious honey butter.
Nutrition per serving
30g Of Protein
600 Calories Or Less
Ingredients
2 each
Boneless, Skinless Chicken Breasts
12 oz
Carrots
1 each
Delicata Squash
3 oz
Radishes
3 tbsp
Soy Glaze
2 tbsp
Balsamic Vinegar
1 oz
Salted Butter
¼ tsp
Crushed Red Pepper Flakes
2 tsp
Honey
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & start the sauce
Remove the butter from the refrigerator to soften. Preheat the oven 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 (or 1/2 cup for 4 servings).
step 2
Roast the vegetables
Transfer the carrot pieces, quartered radishes, and squash pieces to 1 sheet pan (or 2 sheet pans for 4 servings). Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 18 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
step 3
Cook the chicken
Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, slice the cooked chicken crosswise.
The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
step 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.
step 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. (For a thicker consistency, continue cooking the sauce. For a thinner consistency, add 1 tablespoon of water at a time to loosen.) Turn off the heat. Taste, then season with salt and pepper if desired. Serve the sliced chicken with the finished vegetables. Top the chicken with the finished sauce. Enjoy!
Instructions
step 1
Prepare the ingredients & start the sauce
Remove the butter from the refrigerator to soften. Preheat the oven 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 (or 1/2 cup for 4 servings).
step 2
Roast the vegetables
Transfer the carrot pieces, quartered radishes, and squash pieces to 1 sheet pan (or 2 sheet pans for 4 servings). Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 18 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
step 3
Cook the chicken
Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, slice the cooked chicken crosswise.
The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
step 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.
step 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. (For a thicker consistency, continue cooking the sauce. For a thinner consistency, add 1 tablespoon of water at a time to loosen.) Turn off the heat. Taste, then season with salt and pepper if desired. Serve the sliced chicken with the finished vegetables. Top the chicken with the finished sauce. Enjoy!
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