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Sheet-Pan Chicken and Balsamic Onions

Sheet-Pan Chicken and Balsamic Onions

with Roasted Potatoes and Green Bean Medley
4.5(759)
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Calories
: 
590 kcal
Protein
: 
45g protein
Preparation Time
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Sulphites
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

340 g

Chicken Breasts

1 tbsp

Balsamic Glaze

(Contains: Sulphites)

170 g

Green Beans

113 g

Red 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

Oil*

¼ tbsp

Salt and Pepper*

1 tsp

Sugar*

Calories590 kcal
Fat21 g
Saturated Fat6 g
Carbohydrate57 g
Sugar17 g
Dietary Fiber8 g
Protein45 g
Cholesterol140 mg
Sodium680 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
•Medium Bowl
•Large Non-Stick Pan
•Paper Towel

Cooking Steps

PDF
Cook potatoes
1

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, 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
2

While potatoes roast, trim green beans. Add green beans, tomatoes and 1/2 tbsp oil (dbl for 4 ppl) to a medium bowl. Season with salt and pepper, then toss to coat.

Start Chicken
3

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 until melted, 30 sec. Add chicken and sear until golden-brown, 2-3 min per side.

Roast chicken and veggies
4

Add green beans and tomatoes to another baking sheet. Place seared chicken on top of veggies. Roast in the middle of the oven until veggies are tender and chicken is cooked through, 10-12 min.

Make balsamic onions
5

While chicken and veggies roast, heat the same pan (from step 3) over medium heat. 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 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
6

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

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