Balsamic Glazed Chicken with Herb-Roasted Potatoes and Tender Broccoli
Succulent grilled chicken breasts coated in a tangy balsamic glaze, served alongside perfectly roasted herb-infused potatoes, and accompanied by lightly steamed, vibrant broccoli. This flavorful and balanced meal is a true crowd-pleaser, combining tender protein, crisp vegetables, and delightful aromas.
ingredients
- 4 boneless, skinless chicken breasts
- ¼ cup balsamic vinegar
- 2 tablespoons olive oil
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 4 medium-sized red potatoes, cut into small cubes
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh parsley, chopped
- 4 cups broccoli florets
- 1 tablespoon butter
- Salt and pepper, to taste
steps
- 1.
In a small bowl, whisk balsamic vinegar, olive oil, honey, minced garlic, dried thyme, salt, and black pepper together to prepare the marinade.
- 2.
Place chicken breasts in a ziplock bag and pour half of the marinade over them. Refrigerate for at least 20 minutes (or overnight for maximum flavor). Reserve the remaining marinade for later use.
- 3.
Preheat the grill to medium-high heat. Remove chicken from the marinade and grill for approximately 6-8 minutes per side until fully cooked and nicely charred. Baste the chicken occasionally with the reserved marinade during grilling.
- 4.
Meanwhile, preheat the oven to 400°F (200°C). In a large bowl, toss the cubed potatoes with olive oil, rosemary, parsley, salt, and pepper until evenly coated. Spread the potatoes in a single layer on a baking sheet and roast for about 30 minutes or until golden brown and crispy, turning them once halfway through.
- 5.
Simultaneously, bring water to boil in a pot fitted with a steamer basket. Place the broccoli florets in the steamer basket and steam for 4-5 minutes, or until they become tender yet crisp. Remove from heat and toss with butter, salt, and pepper.
- 6.
Divide the grilled chicken, roasted potatoes, and steamed broccoli among four plates. Serve hot and enjoy this delectable and well-balanced meal.
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