Work in progress

organic.is is not live yet — come back soon.

Organic.is
Recipe·~1 h·gluten-freenut-free

Honey Balsamic Chicken with Crispy Broccoli & Potatoes

A chicken dish from the American kitchen.

Ingredients

  • 5 Potatoes
  • 1 Broccoli
  • 2 cloves Garlic
  • 2 Chicken Breast
  • to taste Balsamic Vinegar
  • to taste Honey
  • to taste Chicken Stock
  • 1 tbsp Butter
  • 1 tbsp Vegetable Oil
  • 1 tbsp Olive Oil

Method

  1. 2 Servings
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Source

This recipe is adapted from TheMealDB (id 52993), a free community-curated recipe API. Original listing: themealdb.com.

Per serving
Estimate · medium confidence
Servings1
720kcal
Calories
48g
Protein
80g
Carbs
24g
Fat
10 g
Fiber
15 g
Sugar
650 mg
Sodium
Iron22%
Calcium7%
Vitamin D1%
Vitamin C156%
Vitamin B1217%
Potassium43%

Estimated by AI from the ingredient list. Values are approximate and not medical advice. If you have specific dietary requirements, verify with a registered dietitian or trusted nutrition database.

Keep reading

More from our library.

Questions on anything in this essay? Open the chat in the corner and ask, the assistant is grounded in the same knowledge base this article came from.

Stay in the loop

Get notified when we publish new articles, updates, and organic guides. No spam, just honest content, straight to your inbox.