Honey Balsamic Chicken with Crispy Broccoli & Potatoes

Directions

• Preheat oven to 425 F and wash and dry produce; cut potatoes into 0.5-inch wedges and toss on one side of a baking sheet with a drizzle of oil, salt, and pepper; roast on top rack for 5 minutes
• Cut broccoli into bite-size florets and finely chop garlic; combine 1 tbsp olive oil and half the garlic in a small microwave-safe bowl and microwave ~30 seconds until sizzling
• Remove sheet from oven and add broccoli to empty side; toss with garlic oil, salt, and pepper and continue roasting until potatoes and broccoli are browned and crispy, 15–20 minutes more
• Pat chicken dry and season with salt and pepper; heat a drizzle of oil in a large pan over medium-high and cook chicken 5–6 minutes per side until browned and cooked through; turn off heat and let rest, then wash out pan
• Heat pan over medium-high, add a drizzle of oil and remaining garlic and cook ~30 seconds; stir in balsamic vinegar, honey, chicken stock concentrate and 0.25 cup water and simmer until thick and glossy, 2–3 minutes; remove from heat and stir in 1 tbsp butter and season with salt and pepper
• Return chicken to pan and coat in glaze then divide chicken, broccoli, and potatoes between plates and spoon remaining glaze over chicken and serve