In order to bring you the best organic produce, some ingredients may differ from those depicted.

Balsamic-glazed chicken breasts with green and yellow beans

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Protein Plus

2 Servings, 630 Calories/Serving

30 Minutes

In this simple recipe, chicken breasts roast on a bed of red onion slices in the oven while you sauté a mix of green beans and yellow wax beans on the stove. Chef Justine’s blend of balsamic vinegar, Dijon mustard and honey does double duty as both a glaze for the chicken and a base for the dressing (for the warm side salad of string beans and roasted red onion slices). If you have a grill or grill pan, the chicken and onions can be grilled instead of roasted; if you're worried that the balsamic glaze might darken the chicken too quickly, brush it on the meat after it's cooked.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

Two 6-ounce skin-on chicken breasts
Balsamic glaze (balsamic vinegar - Dijon mustard - honey)
1 red onion
6 ounces green beans
¼ pound yellow wax beans
3 ounces roasted red peppers
Fresh flat-leaf parsley
Fresh basil

Nutrition per serving

Calories 630, Total Fat 38g (49% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 110mg (37% DV), Sodium 690mg (30% DV), Total Carb. 29g (11% DV), Fiber 7g (25% DV), Protein 41g

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the chicken

Heat oven to 450°F.

Coat the chicken breasts with 1 tablespoon of the balsamic glaze and season with salt and pepper. Reserve the remaining balsamic glaze for the salad dressing.
Peel the onion and cut into ½-inch-thick rounds.

On a sheet pan, toss the onion slices with 1 to 2 tablespoons oil and a generous sprinkling of salt and pepper. Place the chicken, skin-side up, on top of or next to the onions. Roast for 10 minutes. Turn the onion slices, then continue to roast until the chicken is cooked through and the onion slices are lightly browned, 2 to 5 minutes longer. While the chicken roasts, prepare the beans.

Cook the beans

Trim and remove the stem ends from the green and yellow wax beans.

In a frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the beans, season with salt and pepper, and cook, stirring once or twice, until lightly charred and crisp-tender, about 5 minutes. While the beans cook, finish prepping and assemble the salad.

Prep and assemble the salad

In a large mixing bowl, whisk 1 tablespoon oil into the remaining balsamic glaze.
Cut the peppers into ¼-inch-thick strips.
Coarsely chop the parsley and basil leaves.

To the bowl with the balsamic glaze dressing, add the roasted onions, beans, red pepper strips, parsley and basil. Toss well to coat, and season to taste with salt and pepper.

Serve

Transfer the chicken to individual plates. Serve with the bean-onion-red pepper salad.

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