From, Casey at Home

This is my own iteration of a recipe I snagged from the HelloFresh website about 6 years ago. It’s delicious and I hope you like it!

Ingredients:

• chicken breast (or thighs if you prefer dark meat!)
• Yukon Gold Potatoes
• 1 small container cherry or grape tomatoes
• 1 small bag baby carrots
• 1 onion
• 4 cloves garlic
• 2 TBSP balsamic vinegar
• Italian seasoning
• 1 TBSP honey
• Olive oil
• 1 TBSP butter
• salt
• pepper
• White rice, for serving

Instructions:

1. Wash and dry all produce. Preheat oven to 400 degrees. Dice potatoes. On a baking sheet, toss potatoes, carrots, Italian seasoning, a drizzle of olive oil, and a pinch of salt and pepper. Roast in oven until lightly browned, around 30 minutes, tossing halfway through.
2. Peel, halve, and thinly slice onion. Mince garlic. Halve grape tomatoes lengthwise.
3. Season chicken all over with Italian seasoning, salt and pepper. Then set aside on a second baking sheet (or in a baking dish).
4. Add onion to a pan and a drizzle of olive oil to same pan over medium-low heat. Cook until softened. Toss in garlic, tomatoes, balsamic vinegar, and honey. Cook until vinegar and any juices thicken slightly. Stir in butter.
5. Spoon glaze (including onions and tomatoes) over chicken. Bake in oven until chicken is cooked through, 10-12 minutes.
6. Prepare rice.
7. Divide roasted veggies and rice between plates, then add chicken to each. Spoon any loose onions, tomatoes, and glaze on top.