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Sheet-Pan Chicken and Balsamic Onions

Sheet-Pan Chicken and Balsamic Onions

with Roasted Potatoes and Green Bean Medley

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This 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!

Tags:Family FriendlySheet Pan
Allergens:Sulphites/SulfiteMilk/Lait

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Chicken Breasts

1 tbsp

Balsamic Glaze

(ContainsSulphites/Sulfite)

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*

(ContainsMilk/Lait)

1.5 tbsp

Oil*

0.13 tbsp

Salt*

1 tsp

Sugar*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories600 kcal
Fat21 g
Saturated Fat6 g
Carbohydrate58 g
Sugar18 g
Dietary Fiber8 g
Protein45 g
Cholesterol140 mg
Sodium540 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Medium Bowl
Large Non-Stick Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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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 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.

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 combine.

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 the pan until melted, 30 sec. Add chicken. Sear until golden-brown, 2-3 min per side.

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.**

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 the pan from heat, then stir in half the balsamic glaze (use all for 4 ppl) and 1 tbsp water (dbl for 4 ppl).

6

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