Honey-Balsamic Chicken
Roasted Butternut Squash and Steamed Broccoli
Ingredients
- ¾ lb boneless, skinless chicken breasts
- ¼ tsp salt
- ¼ tsp pepper
- 1½ Tbsp olive oil
- 1½ Tbsp balsamic vinegar
- 1½ tsp honey
- 1 small clove garlic, minced
Instructions
- Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Sprinkle chicken with salt and pepper. Cook chicken in hot oil in a large nonstick skillet over medium-high heat 3 to 4 minutes per side or until done; remove from skillet, and keep warm.
- Add vinegar, honey, and garlic to skillet; cook 1 minute or until slightly thickened, stirring often. Remove from heat; return chicken to skillet, turning to coat with sauce.
Side Dish Ingredients
- 1¾ lb butternut squash, peeled and cut into 1-inch sticks
- 1½ Tbsp olive oil
- 1 Tbsp honey
- 1½ tsp chopped fresh thyme
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 1 (12-oz) pkg broccoli florets
Side Dish Instructions
- Preheat oven to 425°F. Combine squash, oil, honey, thyme, and ¼ tsp each salt and pepper on a large rimmed baking sheet.
- Bake 25 to 30 minutes or until browned and tender.
- Meanwhile, cook broccoli according to package directions; stir in ¼ tsp each salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
210
|
190
|
400
|
| Fat (g) | 8 | 7 | 15 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 26 | 4 | 30 |
| Carb (g) | 7 | 35 | 42 |
| Fiber (g) | 0 | 6 | 6 |
| Sodium (mg) | 271 | 412 | 683 |
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