For the Potatoes & Green Beans
- 1 ½ lbs potatoes (mini Yukon gold, halved OR russet potatoes, cubed)
- 2 tbsp olive oil
- ½ tsp kosher salt
- ½ tsp pepper
- 1 lb fresh green beans, trimmed
- ½ tbsp olive oil
- 3 garlic cloves, minced
- ¼ tsp kosher salt
- ¼ cup freshly shredded parmesan cheese
For the Chicken
- 4 large chicken breasts
- All-purpose chicken seasoning
For the Marinade
- 2 tbsp honey
- 2 tbsp balsamic vinegar
- 2 tbsp ketchup
- 2 tsp minced garlic
- 1 tbsp olive oil
Directions:
- Preheat oven to 425°F and grill to 375°F.
- If using russet potatoes, wash, pierce each potato 3 times with a fork, and microwave on high for 2 minutes to soften. Then cube. If using mini Yukon gold potatoes, simply halve them.
- Place potatoes on a parchment-lined baking sheet. Toss with 2 tbsp olive oil, salt, and pepper. Bake on the top rack for 15 minutes.
- Place chicken breasts between two sheets of parchment paper and tenderize. Season both sides with chicken seasoning.
- In a large zip-top bag, combine honey, balsamic vinegar, ketchup, minced garlic, and 1 tbsp olive oil. Mix well, then add chicken and marinate for 10 minutes.
- Remove potatoes from the oven, add green beans to the same baking sheet, and toss with ½ tbsp olive oil, garlic, and salt. Mix well and return to the oven for 15 minutes.
- Grill chicken for 4–5 minutes per side, or until internal temperature reaches 165°F.
- Remove potatoes and green beans from the oven and top with freshly shredded parmesan cheese.
- Serve chicken with roasted potatoes and green beans.
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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!







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