I love a meal with easy cleanup! For even easier clean up, line the pan with foil. The flavors of the chicken, potatoes, beans and tomatoes all blend together in this tasty dish. You don’t even have to peel the potatoes or cut the tomatoes.
1 Pan Chicken Dinner
- ¼ cup balsamic vinegar
- 2 Tbs honey
- 1 Tbs Dijon mustard
- 2 cloves garlic minced
- 1 tsp fresh basil
- Salt & Pepper
- 4 chicken breasts skinless and boneless
- 1 lb red potatoes quartered
- 1 lb green beans ends removed
- 1 Tbs olive oil
- 2 cups cherry tomatoes
Add the balsamic vinegar, honey, mustard, garlic, basil, salt and pepper in zip top bag.
Squeeze to mix then add 4 boneless, skinless chicken breasts. Marinate, in refrigerator, at least 30 minutes (or overnight).
Preheat oven to 400°. To a baking pan and add potatoes and green beans, with ends removed. Drizzle veggies with olive oil, salt, and pepper and mix to coat.
Cook potatoes and beans for 25 minutes, then pull tray out and add 2 cups cherry tomatoes to the veggies and top with the chicken (discard the marinade) and roast in oven about 30 more minutes or until chicken is 165° and cooked through.