Balsamic Glazed Chicken with Roasted Root Vegetables – 2 Servings
Large Saute Pan
Preheat oven to 400 degrees
Roast Root Vegetables
Open container of root vegetables and pour out on a baking sheet or baking dish. Roast in oven until tender and lightly browned, 30-35 minutes, tossing halfway through.
Heat a drizzle of oil in a large pan over medium-high heat. Add the chicken to the pan and cook 4-5 minutes per side, until golden brown and cooked through.
Warm (make) Balsamic Glaze
Using the same pan the chicken was cooked in, add balsamic glaze from container and bring to a simmer. Remove pan from heat, divide in half placing one half in a bowl or dish, leaving the other half in the pan then place the cooked chicken back in the pan and whirl around to coat in the balsamic glaze.
Remove Roasted Root Vegetables and Plate
Remove baking sheet or baking dish from the oven. Divide between plates and serve next to chicken. Drizzle with remaining glaze
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