Honey Balsamic Chicken with Crispy Broccoli & Potatoes

Name: Honey Balsamic Chicken with Crispy Broccoli & Potatoes
Yield: 6
Cuisine: Estadounidense
Ingredients: 1 tablespoon Butter; 1 tablespoon Olive oil; 2 cloves Garlic; 5 Potato; 1 tablespoon Vegetable Oil; Chicken Stock; Honey; 1 Broccoli; 2 Chicken Breast; Balsamic Vinegar

Media

Contains allergens

Leche

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 6 (estimated)

Nutrition facts

Protein26 %27 g
Carbs54 %56 g
Fat20 %9 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	413 kcal	96 kcal
Protein	27 g	6.3 g
Carbs	56 g	13 g
Fat	9 g	2.1 g

One serving is about 431 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty30/100
Recipe completeness40/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: American

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Chicken - United States

Ingredients

1 tablespoon Butter
1 tablespoon Olive oil
2 cloves Garlic
5 Potato
1 tablespoon Vegetable Oil
Chicken Stock
Honey
1 Broccoli
2 Chicken Breast
Balsamic Vinegar

Instructions

2 Servings
Preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into 1/2-inch-thick wedges. Toss on one side of a baking sheet with a drizzle of oil, salt, and pepper. (For 4 servings, spread potatoes out across entire sheet.) Roast on top rack for 5 minutes (we'll add the broccoli then).
Meanwhile, cut broccoli florets into bite-size pieces, if necessary. Peel and finely chop garlic. In a small microwave-safe bowl, combine 1 TBSP olive oil (2 TBSP for 4 servings) and half the garlic. Microwave until garlic sizzles, 30 seconds.
Once potatoes have roasted 5 minutes, remove sheet from oven and add broccoli to empty side; carefully toss with garlic oil, salt, and pepper. (For 4 servings, add broccoli to a second sheet.) Continue roasting until potatoes and broccoli are browned and crispy, 15-20 minutes more.
While veggies roast, pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-6 minutes per side. (If chicken browns too quickly, reduce heat to medium.) Turn off heat; set chicken aside to rest. Wash out pan.
Heat pan used for chicken over medium-high heat. Add a drizzle of oil and remaining garlic; cook until fragrant, 30 seconds. Stir in vinegar, honey, stock concentrate, and 1/4 cup water (1/3 cup for 4 servings). Simmer until thick and glossy, 2-3 minutes. Remove from heat and stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper.
Return chicken to pan and turn to coat in glaze. Divide chicken, broccoli, and potatoes between plates. Spoon any remaining glaze over chicken and serve.