I’ve been up to my eyeballs in holiday planning. Wait. Did I hear one of you say, “Too soon?”
I know. But if I don’t start now, the magic doesn’t quite happen like I want it to, so here we are.
And because, holiday magic isn’t going to make itself, I have to start making plans ASAP. So, I am particularly excited to share today’s Challenge from Melissa’s Produce.
Here is what came in my Challenge Box this month. The challenge? Make a fall meal or Thanksgiving side dish with some or all of the following ingredients.
I quickly got my daughter, Amy on board to help with the recipe development. Technically she made the dish as I yelled out instructions to her and took photos, but that’s not important right now.
But see how easy it is? One person can make it, while the other yells and documents. (I know you’re picturing this playing out in our kitchen. Stop that right now.)
Today’s recipe is ideal for the upcoming busy winter days when you’re not feeling much like cooking, much less cleaning up. It’s a one-pan deliciously magical feast. Everything cooks up (as the ridiculously long title suggests) in one single pan. The clean up is quick and easy. This is one you’ll want to add to the regular rotation. Ya tu sabes.
Honey Balsamic Chicken and Veggie One Pan Meal
- 2 lbs. chicken breasts, trimmed
- 1 lb. baby red tomatoes, quartered
- 1 cup small heirloom tomatoes, halved
- 1/2 lb. fresh Fioretto cauliflower, trimmed
- 1 lb. fresh asparagus, trimmed
- 1/2 lb. fresh green beans, trimmed
- 1/4 cup balsamic vinegar
- 1/3 cup honey
- 1 Tbsp. honey mustard
- olive oil
- 1 tsp. salt
- 1/4 tsp. black pepper
- 1 Tbsp. Italian herbs
Preheat oven to 425° degrees F.
In a medium bowl, combine the balsamic vinegar, honey, honey mustard, 1 Tbsp. olive oil, Italian herbs, salt & pepper. Whisk together until evenly mixed.
Place the chicken breasts in a ziplock bag and pour marinade over the top. Seal bag and ensure the marinade covers every bit of chicken. Marinate at least 30 minutes. You can also marinate overnight in the refrigerator if desired.
While the chicken in marinating…
Spray a large sheet pan with cooking spray or coat with olive oil so the bake won’t stick.
Place the potatoes and heirloom tomatoes on the sheet pan. Drizzle with olive oil, season with salt & pepper, and stir to coat. Bake for 25 minutes.
Remove the sheet pan from the oven and add the asparagus, green beans, and Fioretto cauliflower. Drizzle again with olive oil. Toss these with the potatoes and tomatoes.
Remove the marinated chicken breasts from the ziplock bag, reserving the remaining marinade in the bag.
Place the marinated chicken, evenly spaced, on top of the vegetables.
Pour the marinade from the bag over all of the chicken and vegetables.
Return the sheet pan to the oven. Bake for at least 40 minutes until the internal temperature of the chicken reaches 165° degrees F.
Allow the chicken to rest for 5 minutes. Spoon the pan juices over the top of each chicken breast before serving.
Makes 4-6 servings.
PSA: With all the time you’ll be saving, please take a moment to take your bows before you continue your holiday prep. That is all.
Pa’lante y con fe.
Here are some more Melissa’s Produce inspired recipes: