Description
A quick and healthy weeknight meal featuring chicken cooked in a sweet-tangy balsamic glaze with tender-crisp asparagus.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 lb asparagus, trimmed
- 1/2 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- 1 tablespoon honey (optional)
Instructions
- Preheat the oven to 400°F (200°C). Pat the chicken dry with paper towels and season lightly with salt and pepper. Trim the woody ends off the asparagus and rinse them. Place the chicken breasts in a single layer in a baking dish big enough to hold the asparagus around them.
- In a large bowl, whisk together the balsamic vinegar, olive oil, minced garlic, salt, pepper, Italian seasoning, and honey (if using). Taste and adjust seasoning; the honey tames the balsamic’s acidity and helps a glossy glaze form during roasting.
- Pour about half of the balsamic mixture over the chicken, making sure each piece is coated. Arrange the asparagus around the chicken in the baking dish and drizzle the remaining mixture over the asparagus. Roast in the preheated oven for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the asparagus is tender with slightly browned tips.
- Remove the baking dish from the oven and let the chicken rest for 5 minutes so juices settle. Spoon any pan juices over the chicken and asparagus. Taste and add a final pinch of salt or a grind of black pepper if needed. Serve warm.
Notes
For best results, pound chicken breasts to an even thickness for uniform cooking. Broil for a minute at the end for extra caramelization.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 11g
- Sodium: 420mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2.5g
- Protein: 53g
- Cholesterol: 70mg