Sheet Pan Balsamic Chicken Dinner
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 2 lb boneless, skinless chicken breasts
- 2 (12-oz) pkg asparagus spears
- 4 cloves garlic, minced
- 3 Tbsp olive oil, divided
- ½ tsp salt
- ½ tsp pepper
- 1 (22-oz) pkg frozen red potato wedges with olive oil and garlic
- ½ cup crumbled blue cheese
- ¼ cup balsamic glaze
- ¼ cup chopped fresh basil
Instructions
- Preheat oven to 425°F. Place 2 large rimmed baking sheets in oven while preheating.
- Cut chicken in half lengthwise. Toss together chicken, asparagus, garlic, 2 Tbsp oil, salt, and pepper; arrange chicken in an even layer on a hot baking sheet. Reserve asparagus.
- Toss together potatoes and 1 Tbsp oil; arrange in a single layer on second baking sheet.
- Bake chicken and potatoes 15 minutes. Add asparagus to sheet with chicken, and bake 5 to 10 minutes longer or until chicken is done and potatoes are golden. Drizzle with glaze; sprinkle with cheese and basil.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
442
|
442
|
| Fat (g) | 17 | 17 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 42 | 42 |
| Carb (g) | 29 | 29 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 719 | 719 |
| T. Sugs (g) | 3 | 3 |
| A. Sugs (g) | 0 | 0 |
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