Side / Turkish
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FROM THE PRISCY KITCHENSOMETHING WORTH COOKING
Honey Balsamic Chicken with Crispy Broccoli & Potatoes
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- Ingredients
- 10
- From the kitchen
- United States
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Ingredients & measures
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0 of 10 ingredients ready
- Potatoes5
- Broccoli1
- Garlic2 cloves
- Chicken Breast2
- Balsamic VinegarNot specified
- HoneyNot specified
- Chicken StockNot specified
- Butter1 tbsp
- Vegetable Oil1 tbsp
- Olive Oil1 tbsp
LET’S MAKE SOMETHING GOOD
Preparation
2 Servings
1. Preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into 1/2-inch-thick wedges. Toss on one side of a baking sheet with a drizzle of oil, salt, and pepper. (For 4 servings, spread potatoes out across entire sheet.) Roast on top rack for 5 minutes (we'll add the broccoli then).
2. Meanwhile, cut broccoli florets into bite-size pieces, if necessary. Peel and finely chop garlic. In a small microwave-safe bowl, combine 1 TBSP olive oil (2 TBSP for 4 servings) and half the garlic. Microwave until garlic sizzles, 30 seconds.
3. Once potatoes have roasted 5 minutes, remove sheet from oven and add broccoli to empty side; carefully toss with garlic oil, salt, and pepper. (For 4 servings, add broccoli to a second sheet.) Continue roasting until potatoes and broccoli are browned and crispy, 15-20 minutes more.
4. While veggies roast, pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-6 minutes per side. (If chicken browns too quickly, reduce heat to medium.) Turn off heat; set chicken aside to rest. Wash out pan.
5. Heat pan used for chicken over medium-high heat. Add a drizzle of oil and remaining garlic; cook until fragrant, 30 seconds. Stir in vinegar, honey, stock concentrate, and 1/4 cup water (1/3 cup for 4 servings). Simmer until thick and glossy, 2-3 minutes. Remove from heat and stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper.
6. Return chicken to pan and turn to coat in glaze. Divide chicken, broccoli, and potatoes between plates. Spoon any remaining glaze over chicken and serve.
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Nutrition estimate
Partial recipe · included ingredients only
The source does not provide a verified serving count. The summary uses original recipe quantities before any batch multiplier, not per serving. Enter your own serving count in the full label to see per-serving amounts.
Calculated automatically from 5 of 10 ingredients. This is an incomplete subtotal, not the full recipe’s nutrition.
- Calories
- 1,170 kcal
- Fat
- 39.6 g
- Carbohydrate
- 188.3 g
- Protein
- 22.3 g
Standard USDA sizes assumed for Potatoes. Exact portions and food assumptions are listed below.
Vegetable Oil assumption: Unspecified cooking oil is estimated as USDA soybean cooking oil. The full measured amount is included; fatty-acid composition can differ with the actual oil type.
Not included: Broccoli, Chicken Breast, Balsamic Vinegar, Honey, Chicken Stock.
- Broccoli: A count without a size or portion unit needs grams.
- Chicken Breast: A count without a size or portion unit needs grams.
- Balsamic Vinegar: No ingredient quantity is specified.
- Honey: No ingredient quantity is specified.
- Chicken Stock: No ingredient quantity is specified.
Full nutrition label & calculation notes
Nutrition Facts
Estimated subtotal · included ingredients only
5 of 10 ingredients included. Excluded ingredients are not counted in the amounts or % Daily Values.
Serving count is unknown. Amounts and % Daily Values below apply to the whole original recipe’s included ingredients.
Amount per original recipe
Calories1,170
| Amount per original recipe | % Daily Value* |
|---|---|
| Total Fat 39.6 g | 51% |
| Saturated Fat 11.6 g | 58% |
| Trans Fat Unavailable | — |
| Cholesterol 30.5 mg | 10% |
| Sodium 156.5 mg | 7% |
| Total Carbohydrate 188.3 g | 68% |
| Dietary Fiber 22.5 g | 80% |
| Total Sugars 8.8 g | — |
| Includes Added Sugars Unavailable | — |
| Protein 22.3 g | — |
| Vitamin D 0 µg | 0% |
| Calcium 142.2 mg | 11% |
| Iron 8.8 mg | 49% |
| Potassium 4,553.9 mg | 97% |
Nutrient data notes
A nutrient amount is unavailable when any included ingredient lacks that source value.
- Trans Fat: USDA data missing for Olive Oil.
- Includes Added Sugars: USDA data missing for Potatoes, Garlic, Butter, Vegetable Oil, Olive Oil.
* Percent Daily Values use FDA reference values for adults and children aged 4 and over, based on a 2,000 calorie diet. They apply to the amount shown above.
— means no % Daily Value is shown. Trans fat and total sugars have no established Daily Value; protein %DV is omitted because protein-quality data is unavailable. Missing nutrient amounts are not treated as zero.
Daily Value reference: FDA ↗Ingredients used in this estimate
- Potatoes · 5
1,065 g edible ingredient. Standard size assumed: 5 × USDA Potato medium (2-1/4" to 3-1/4" dia); 1 portion = 213 g.
Raw potato with skin. Peeled or cooked potatoes need a different food. USDA source ↗
- Broccoli · 1
Excluded: A count without a size or portion unit needs grams.
Raw edible broccoli. USDA source ↗
- Garlic · 2 cloves
6 g edible ingredient. USDA portion: 1 clove = 3 g.
Raw peeled garlic. A bare count is not assumed to mean cloves. USDA source ↗
- Chicken Breast · 2
Excluded: A count without a size or portion unit needs grams.
Raw boneless skinless chicken breast. Skin-on or cooked chicken needs a different food. USDA source ↗
- Balsamic Vinegar
Excluded: No ingredient quantity is specified.
- Honey
Excluded: No ingredient quantity is specified.
Estimate uses USDA Honey. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
- Chicken Stock
Excluded: No ingredient quantity is specified.
Liquid chicken stock is estimated as home-prepared chicken stock. Salt and concentration vary; cubes are a different food. USDA source ↗
- Butter · 1 tbsp
14.2 g edible ingredient. USDA portion: 1 tbsp = 14.2 g.
Unspecified butter is estimated as salted butter. Salt content and fat vary by product. USDA source ↗
- Vegetable Oil · 1 tbsp
13.6 g edible ingredient. USDA portion: 1 tbsp = 13.6 g.
Unspecified cooking oil is estimated as USDA soybean cooking oil. The full measured amount is included; fatty-acid composition can differ with the actual oil type. USDA source ↗
- Olive Oil · 1 tbsp
13.5 g edible ingredient. USDA portion: 1 tablespoon = 13.5 g.
Estimate uses USDA Oil, olive, salad or cooking. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
Values use ingredient nutrients per 100 g and food-specific USDA portion weights. Cups, tablespoons and teaspoons use US measures. Pinches, handfuls, “to taste” and unspecified package sizes are excluded. Common counted foods use the stated size or a documented standard USDA portion when a count is supplied; these assumptions are identified above. Other unspecified counts remain excluded.
Assumes included ingredients are retained. Cooking losses, drained liquids, discarded oil, alcohol evaporation and changes in water content are not modeled. Missing nutrient values are shown as unavailable, not zero.
Source: USDA FoodData Central. Data retrieved . These are automatically calculated estimates, not a laboratory analysis.
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