As promised, here's the recipe for the chicken I made last night! I've been trying to find some new recipes to try, as I tend to get into a groove of doing the same things over and over again. This was a wonderful meal for the rainy evening we had yesterday.
You will need:
4 boneless, skinless chicken breasts
1/2 lb. Brussels sprouts
1/2 lb. mini potatoes, cut into fourths
1 c. balsamic vinegar
4 tbl. honey
1 tbl. Italian seasoning
1 tsp. onion powder
salt and pepper to taste
3 tbl. EVOO
Preheat oven to 375 degrees. In a skillet, heat 1 tbl. of EVOO. Lightly season chicken breasts with salt, pepper, and some Italian seasoning. Lightly brown chicken on both sides, but do not cook completely through. Set chicken aside. Add vegetables in the same pan, scraping the brown chunks from the chicken. Lightly brown the vegetables. Move vegetables to make room for chicken breasts. Remove from heat and put in the oven for about 20 minutes, or until vegetables are crisp and chicken is cooked through.
While chicken and vegetables are cooking, in a small pot put balsamic vinegar and honey over high heat. Whisk constantly until vinegar and honey are thick, like a syrup. Remove chicken and vegetables from oven. Drizzle balsamic mixture over chicken and vegetables and serve.
This recipe was quick and easy, and made for a filling dinner. I cut the chicken breasts in half to pack for my trips coming up. Hope you enjoy!