1.5lbboneless skinless chicken breasts, pounded to even thickness
1lbYukon gold potatoes, cut into 1/2-inch pieces
1headbroccoli, cut into florets
2tablespoonsolive oil, divided
3tablespoonshoney, or brown sugar
salt and pepper, to taste
Preheat oven to 400°F. Line large sheet pan with parchment or foil. If using foil, lightly grease with cooking spray.
Place vegetables onto prepared pan. Drizzle with 1 tablespoon of the oil and toss. Sprinkle with salt and pepper and Italian seasoning.
Push the vegetables to the outer edges of the pan to make room for the chicken, but keeping them in a single layer. Place chicken in a single layer onto pan with the vegetables. Brush with remaining olive oil and seasoning both sides with salt and pepper.
In a small saucepan, combine the balsamic vinegar, honey, garlic powder, and onion powder. Bring to a boil over medium heat and let cook for 5 more minutes until slightly reduced. Remove a few tablespoons of the mixture from the pan and brush over the chicken. Continue to cook the remaining mixture in pan over medium heat until further thickened into a glaze, about 15 more minutes.
Meanwhile, bake the chicken and veggies for 20 minutes, or until the chicken is cooked through to 165°F. Remove sheet pan from the oven and transfer chicken to a serving plate and cover with foil to keep warm. Toss the vegetables on the pan and return to the oven for 15 more minutes or until fork tender.
Serve chicken and vegetables with reserved glaze. Great over rice.
Serving suggestion: Serve over rice with flatbread and fruit.