Teresa Forehand
  • Home
  • About
  • Recipes
  • My Cookbooks
  • Blog
  • Contact
Select Page

Skip to recipe

This is one of those meals that feels elevated but comes together with simple, real ingredients. The chicken is marinated in a sweet and tangy balsamic glaze, then grilled to perfection, while the potatoes and green beans roast together for an easy, one-pan side. Perfect for busy nights when you want something wholesome without overcomplicating dinner.

    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:

    1. Preheat oven to 425°F and grill to 375°F.
    2. 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.
    3. 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.
    4. Place chicken breasts between two sheets of parchment paper and tenderize. Season both sides with chicken seasoning.
    5. 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.
    6. 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.
    7. Grill chicken for 4–5 minutes per side, or until internal temperature reaches 165°F.
    8. Remove potatoes and green beans from the oven and top with freshly shredded parmesan cheese.
    9. Serve chicken with roasted potatoes and green beans.

    Click HERE for a Downloadable Recipe Card!

    Check out some more recipes!!

      Creamy White Bean Dip

      Creamy White Bean Dip

      Skip to recipe Spring is the season of fresh color, light flavors, and gatherings that feel just a little more effortless. This Spring Crudités Platter brings all of that together in one beautiful, nourishing centerpiece, featuring a creamy white bean dip made with...

      Spring in the Kitchen

      Spring in the Kitchen

      Articles contain affiliate links. For more information on affiliate links, click here.There’s just something about spring that makes the kitchen feel lighter again. The windows are open a little more. The produce starts getting brighter. Weekends fill up with baseball...

      Cheesy Chicken Enchiladas

      Cheesy Chicken Enchiladas

      Skip to recipe These Cheesy Chicken Enchiladas are a family favorite, packed with flavor and a little healthier twist! Using whole grain tortillas, rotisserie chicken, and Greek yogurt, this recipe offers a balance of indulgence and nutrition. The creamy, cheesy sauce...

      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!

      0 Comments

      Submit a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Post Views: 6

      shop:

      amazon
      ltk
      my cookbooks

      connect:

      about
      subscribe
      work with tf

      • Follow
      • Follow
      • Follow

      thank you for being here,

      legal & privacy policy

      COPYRIGHT © 2025 | TERESAFOREHAND.COM