Ingredients
- 1 package (12 oz) fresh broccoli florets (about 5 1/2 cups)
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2 cups baby carrots (from 1-lb bag)
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2 tablespoons olive oil
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1 teaspoon salt
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1/2 teaspoon pepper
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4 boneless skinless chicken breasts (7 to 8 oz each)
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1/4 cup honey
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2 tablespoons balsamic vinegar
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1 tablespoon butter
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3/4 teaspoon garlic powder
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1 cup grape tomatoes
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1/4 cup thinly sliced fresh basil leaves, if desired
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1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls, baked as directed on can, if desired
steps
- Heat oven to 425°F. Spray 18x13x1-inch sheet pan with cooking spray.
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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.
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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.
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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.
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Before serving, garnish with basil. Serve chicken with remaining glaze, vegetables and crescent rolls.
