with Provencal Roasted Root Veggies

Yield: 2

Chicken breasts, onions, and tomatoes coated in a sticky and sweet balsamic sauce. The also go for a roast in it, soaking in all that vinegar-kissed flavor as they cook in the oven.
Prep: 10 Cook: 30

• 12oz Yukon gold potatoes
• 4oz baby carrots
• 1tbs herbs de Provence
• 1yellow onion
• 2cloves garlic
• 4oz grape tomatoes
• 12oz chicken breasts
• 2tbs balsamic vinegar
• 2tsp honey
• salt & pepper
• 1tbs olive oil
• 1tbs butter

Roast veggies:

Wash and dry all produce. Preheat oven to 400°F. Cut potatoes into ½-inch cubes. On a baking sheet, toss potatoes, carrots, Herbs de Provence, a drizzle of olive oil, and a pinch of salt and pepper. Roast in oven until lightly browned, 25-30 minutes, tossing halfway through.

Prep:

Peel, halve, and thinly slice the onion. Mince or grate garlic. Halve grape tomatoes lengthwise.

Sear chicken:

Heat a drizzle of olive oil in a large pan over medium-high heat. Season chicken breasts all over with salt and pepper. Sear in pan until browned and almost cooked through, 3-4 minutes per side. Remove from pan and set aside on a second baking sheet (or in a baking dish).

Make glaze:

Add onion and a drizzle of olive oil to same pan over medium-low heat. Cook until softened, about 5 minutes. Toss in garlic, tomatoes, balsamic vinegar, and honey. Cook until vinegar and any juices are slightly thick, about 2 minutes. Stir in 1 TBS butter.

Bake chicken:

Spoon glaze (including onions and tomatoes) over chicken.

Tip: It’s OK if some glaze runs onto baking sheet.

Bake in oven until chicken is cooked through, 5-7 minutes.

Serve:

Divide roasted veggies between plates, then add a chicken breast to each. Spoon any loose onions, tomatoes, and glaze on top.