Honey Balsamic Chicken with Crispy Broccoli & Potatoes

Ingredients

• 2 lb chicken breast
• 5 medium potatoes
• 1 head broccoli
• 4 clove garlic
• ¼ cup balsamic vinegar
• 2 tbsp honey
• 2 tsp chicken broth concentrate
• 2 tbsp butter
• 2 tbsp vegetable oil
• 2 tbsp olive oil
• ⅓ cup water
• 1 tsp salt
• ½ tsp black pepper

Steps

1. Preheat oven to 425°F. Cut potatoes into 1/2-inch wedges and toss with a drizzle of vegetable oil, salt, and pepper on a baking sheet. Roast for 5 minutes.
2. Cut broccoli into bite-sized florets. Mince garlic. In a small bowl, combine 1 tbsp olive oil and half the minced garlic; microwave for 30 seconds until fragrant.
3. Remove baking sheet from oven, add broccoli to the sheet, toss with garlic oil, salt, and pepper. Continue roasting for 15-20 minutes until vegetables are browned and crispy.
4. While vegetables roast, pat chicken dry and season with salt and pepper. Heat 1 tbsp vegetable oil in a large pan over medium-high heat. Cook chicken for 5-6 minutes per side until browned and cooked through. Set aside to rest.
5. In the same pan, add 1 tbsp olive oil and remaining garlic; cook for 30 seconds. Stir in balsamic vinegar, honey, chicken broth concentrate, and water. Simmer for 2-3 minutes until thick and glossy.
6. Remove glaze from heat and stir in butter. Season with salt and pepper. Return chicken to the pan and coat in the glaze.
7. Divide chicken, broccoli, and potatoes among plates. Spoon any remaining glaze over the chicken and serve.