• 1 package (12 oz) fresh broccoli florets (about 5 1/2 cups)
  • 2 cups baby carrots (from 1-lb bag)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 boneless skinless chicken breasts (7 to 8 oz each)
  • 1/4 cup honey
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon butter
  • 3/4 teaspoon garlic powder
  • 1 cup grape tomatoes
  • 1/4 cup thinly sliced fresh basil leaves, if desired
  • 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls, baked as directed on can, if desired


  • Heat oven to 425°F. Spray 18x13x1-inch sheet pan with cooking spray.

  • In large bowl, mix broccoli, carrots and oil. Sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper; stir thoroughly until well mixed. Spread mixture onto pan in a single layer; roast 15 minutes. Meanwhile, season chicken with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

  • In 2-cup glass measuring cup, mix honey, balsamic vinegar, butter and garlic powder. Microwave uncovered on High 1 minute; stir. Microwave 30 seconds; stir. Mixture should be dark, bubbly and very slightly cling to a spoon when stirred. If necessary, heat in additional 15-second increments (2 to 3 minutes total microwave time), stirring after each. (Do not overheat; glaze will continue to thicken as it cools.) Reserve 2 tablespoons of the glaze for brushing on chicken, and keep remaining glaze for serving.

  • Remove pan from oven; stir vegetables. Add tomatoes and chicken to pan; brush chicken with the 2 tablespoons reserved glaze. Roast 20 to 25 minutes, or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and tomatoes are starting to blister.

  • Before serving, garnish with basil. Serve chicken with remaining glaze, vegetables and crescent rolls.


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