Honey Balsamic Chicken Breasts & Vegetables

INGREDIENTS:

• 16 ounces baby red potatoes, quartered

• 2 cups cherry tomatoes

• 2 tablespoons Nonna D’s Garlic 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 Nonna D’s Dark 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

DIRECTIONS:

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.

4. Place potatoes and tomatoes in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Place chicken around potatoes and tomatoes in a single layer.

5. Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.* Stir in asparagus during the last 10 minutes of cooking time.

6. Serve immediately, garnished with parsley, if desired.