This is quick and easy to prepare for 4 to 6 people, as well as delicious and healthy!Ingredients:
1/4 C Fig Balsamic 6 TBSP Honey 3 TBSP Mild Extra Virgin Olive Oil
1 TSP Dried Oregano 3/4 TSP Dried Rosemary, crushed
1/2 TSP Dried Red Chili Flakes 3/4 TSP Sea Salt
1/4 TSP Black Pepper 2 lbs Chicken Breast (4), trimmed
1 1/2 lbs Red Potatoes, quartered 1 Pint Cherry Tomatoes
1 lb Green Beans, Fresh or Frozen
Pre-heat oven to 425 degrees F
In a medium bowl combine balsamic vinegar, honey, 1 TBSP olive oil, oregano, rosemary, chili flakes, salt, and pepper. Stir well to mix.
Place the chicken breasts and marinade in a re-sealable plastic bag.
Seal and toss chicken to evenly coat. Marinate for at least 30 minutes.
While chicken marinates place the potatoes and cherry tomatoes on a sheet pan. Drizzle with remaining olive oil, season with salt and pepper and stir to coat. Bake for 25 minutes.
Remove the sheet pan from oven. Add green beans and toss with tomatoes and potatoes.
Evenly space the marinated chicken on top of the vegetables. Pour marinade from the bag over the top of chicken and vegetables.
Return the sheet pan to the oven. Bake for 30 to 40 minutes periodically basting the chicken with the pan juices, until the internal temperature reaches 165 degrees F.
Allow chicken to rest for 5 to 10 minutes. Spoon the pan juices over the
top of each chicken before serving.