Honey Balsamic Chicken and Vegetables

This is delicious and easy. Chicken and veggies, all of it is good for you. Check it out!

The Soup Diva

An easy and flavorful one-pan dinner!
  • 1.25 – 1.5 lbs boneless chicken breasts or tenders
  • 1/4 cup balsamic vinegar
  • 1/4 cup honey
  • 1 tsp minced garlic (about 2 cloves)
  • 1 tsp dried rosemary (or 1 tbsp fresh)
  • 1/2 tsp dried thyme (or 1/2 tbsp fresh)
  • 1/2 tsp salt (plus more for chicken and vegetables)
  • 1/2 tsp black pepper (plus more for vegetables)
  • 1/4 tsp red pepper flakes
  • Vegetables of your choice cut into bite-sized pieces, about 8 cups
    (Here, I’ve used 6 red potatoes, 12 oz baby carrots, and 1 zucchini)
  • 2-3 tbsp olive oil
  • Aluminum foil for pan (this ensures even heating and makes cleanup a breeze!)
Mix together vinegar, honey, and all seasonings in measuring cup. Pat chicken dry, sprinkle liberally with salt on both sides, and place in single layer in shallow container or zip-top bag. Pour marinade over, close, and refrigerate for at least 30 minutes…

View original post 85 more words

Published by

Tony "T-Bird" Burgess

Hi there, my name is Tony Burgess from Chattanooga, Tennessee, USA. I am a believer, bleeding heart, idealist, and blogger. I'm married to Laura the Soup Diva and a dog dad to Mikey, Cody, and Frankie. Daily I work for a blood bank recruiting donors. My blog is where I chronicle and curate the sacred, serious, and silly things in my life. I am a member of The Episcopal Church. Thank you for connecting with me. Grace, peace, and love!

6 thoughts on “Honey Balsamic Chicken and Vegetables”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.