Italian-Style Chicken and Balsamic Onions
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Italian-Style Chicken and Balsamic Onions

Italian-Style Chicken and Balsamic Onions

with Roasted Potatoes and Green Bean Medley

This double sheet-pan wonder is full of big flavours. Chicken and veggies are roasted together with savoury Italian seasoning and garlic salt. The balsamic onions make for the perfect sweet, umami topping! Cozy up and dig in!

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

340 g

Chicken Breasts

1 tbsp

Balsamic Glaze

(Contains Sulphites)

170 g

Green Beans

113 g

Onion, sliced

1 tbsp

Italian Seasoning

½ tsp

Garlic Salt

360 g

Yellow Potato

113 g

Baby Tomatoes

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp


0.13 tbsp


1 tsp


0.13 tsp



Nutrition Values

Calories600 kcal
Fat21 g
Saturated Fat6 g
Carbohydrate58 g
Sugar18 g
Dietary Fiber8 g
Protein45 g
Cholesterol140 mg
Sodium540 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Paper Towel


Cook potatoes

Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes, half the Italian Seasoning, 1/2 tbsp oil and 1/4 tsp garlic salt (dbl both for 4 ppl) to a parchment-lined baking sheet. Season with pepper, then toss to coat. Roast in the middle of the oven until golden-brown, 25-28 min.

Prep veggies

While potatoes roast, trim green beans. Add green beans, tomatoes and 1/2 tbsp oil (dbl for 4 ppl) to a unlined baking sheet. Season with salt and pepper, then toss to combine. Set aside.

Start chicken

Pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book. Season both sides with remaining Italian Seasoning, 1/4 tsp garlic salt (dbl for 4 ppl) and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl) and swirl the pan until melted, 30 sec. Add chicken. Sear until golden-brown, 2-3 min per side.

Roast chicken and veggies

Place chicken on top of veggies on the unlined baking sheet. Roast in the top of the oven until veggies are tender and chicken is cooked through, 10-12 min.**

Make balsamic onions

While chicken and veggies roast, heat the same pan (from step 3) over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until slightly softened, 3-4 min. Add 1 tsp sugar (dbl for 4 ppl) and season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 3-4 min. Remove the pan from heat, then stir in half the balsamic glaze (use all for 4 ppl) and 1 tbsp water (dbl for 4 ppl).

Finish and serve

Thinly slice chicken. Divide chicken, veggies and potatoes between plates. Spoon balsamic onions over chicken.