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Ingredients:

• 4 large chicken breasts
• All-purpose chicken seasoning, to taste
• 2 tbsp honey
• 2 tbsp balsamic vinegar
• 2 tbsp ketchup (Primal Kitchen works great)
• 1 tsp Dijon mustard
• 2 tsp minced garlic
• 2 tbsp olive oil
• ½ tsp smoked paprika

Optional for serving:

• shaved parmesan
• fresh basil or parsley
• lemon wedges
• flaky sea salt

Directions

1. Preheat grill to medium-high heat.
2. Butterfly each chicken breast horizontally, then lightly pound to an even thickness.
3. Pat chicken dry and season both sides generously with all-purpose chicken seasoning.
4. In a bowl or zip-top bag, whisk together honey, balsamic vinegar, ketchup, Dijon mustard, garlic, olive oil, and smoked paprika.
5. Add chicken and toss well to coat evenly. Marinate at least 30 minutes if possible.
6. Remove chicken from marinade and let excess drip off slightly.
7. Grill chicken for 4–5 minutes per side until nicely caramelized and internal temperature reaches 165°F.
8. During the last 1–2 minutes of cooking, brush lightly with remaining marinade for extra glaze and color.
9. Transfer chicken to a cutting board and let rest for 5 minutes before slicing.
10. Serve alongside the grilled potatoes and green beans and finish with shaved parmesan, fresh herbs, flaky sea salt, and lemon wedges if desired.

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Ingredients:

• 3 large russet potatoes
• 12 oz fresh green beans, trimmed
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tsp Italian seasoning
• ½ tsp garlic powder
• ½ tsp smoked paprika
• ¼ tsp crushed red pepper flakes (optional)
• ½ cup freshly shaved parmesan
• 1 tbsp chopped fresh parsley or basil
• Lemon wedges for serving

Directions

1. Bring a large pot of salted water to a boil. Add potatoes and cook for 10–12 minutes until just fork tender.
2. During the last 2 minutes of cooking, add green beans to lightly blanch.
3. Drain well and spread onto a sheet pan or large plate to steam dry for 5 minutes. This helps the potatoes crisp up on the grill.
4. Preheat grill or griddle to medium-high heat.
5. Toss potatoes and green beans with olive oil, garlic, salt, pepper, Italian seasoning, garlic powder, smoked paprika, and crushed red pepper flakes.
6. Place vegetables in a grill basket or directly onto a griddle.
7. Cook for 10–12 minutes, tossing every few minutes, until potatoes are deeply golden and crispy and green beans are slightly blistered.
8. Transfer to a serving platter and top with shaved parmesan, fresh herbs, lemon juice, flaky salt, and extra parmesan if desired.

Click HERE for a Downloadable Recipe Card!

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Hi I’m Teresa!

I’m a mom to three, a wife and a physician assistant. I also have a degree in Nutritional Sciences and I love sharing all things life with you! I am passionate about empowering you through education, sharing all my fave products and items that have made life better and creating content to give you value!