HONEY BALSAMIC CHICKEN BREASTS AND VEGGIES

INGREDIENTS:

• 16 ounces baby red potatoes, quartered
• 2 cups cherry tomatoes
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper, to taste
• 1 pound asparagus, trimmed
• 2 tablespoons chopped fresh parsley leaves

FOR THE CHICKEN:

• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Kosher salt and freshly ground black pepper, to taste
• 4 boneless, skinless chicken breasts

INSTRUCTIONS:

1. In a medium bowl, whisk together balsamic vinegar, honey, Dijon, garlic, oregano and basil; season with salt and pepper, to taste.
2. In a gallon size Ziploc bag or large bowl, combine balsamic vinegar mixture and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the marinade.
3. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
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