Description
A simple, one-pan recipe for chicken breasts and asparagus coated in a sweet and tangy honey balsamic glaze, perfect for a quick weeknight dinner.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 cup cherry tomatoes
- 1/4 cup balsamic vinegar
- 3 tablespoons honey
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large baking sheet with parchment paper for easy cleanup.
- In a small bowl, whisk together the balsamic vinegar, honey, olive oil, soy sauce, minced garlic, and oregano. This is your glaze.
- Place the cut chicken pieces on the prepared baking sheet. Pour half of the glaze over the chicken and toss to coat evenly.
- Arrange the asparagus and cherry tomatoes around the chicken on the sheet pan. Season the vegetables lightly with salt and pepper.
- Place the sheet pan in the preheated oven and roast for 15 minutes.
- Remove the pan from the oven. Brush the remaining half of the glaze over the chicken and vegetables.
- Return the pan to the oven and roast for another 5 to 10 minutes, or until the chicken is cooked through (internal temperature reaches 165 degrees Fahrenheit) and the vegetables are tender-crisp.
- Serve immediately directly from the pan.
Notes
- You can substitute chicken thighs for breasts, but adjust the cooking time slightly as thighs may take a few minutes longer.
- For extra flavor, you can marinate the chicken in the glaze for 30 minutes before baking.
- If the glaze thickens too much during the last few minutes of cooking, add a teaspoon of water to thin it slightly before brushing.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 18
- Sodium: 450
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 4
- Protein: 35
- Cholesterol: 105