Balsamic Glazed Chicken with Roasted Potatoes and Green Beans (Plus a Pesto Pasta Lunch)

This clever recipe lets you cook once and enjoy two delicious meals. Tonight, savor tender balsamic-glazed chicken breasts served alongside crispy roasted potatoes and green beans. The next day, the remaining ingredients transform into a vibrant pesto pasta lunch that comes together in minutes.

With a handful of simple ingredients and a little planning, you’ll have a satisfying dinner and a ready-to-go lunch that’s perfect for the office or a busy day. The secret is in the extra portions and a few smart additions that make reheating a breeze.

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Ingredients

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

24 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

0.5 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

6 ounce Gemelli PastaView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 ounce PestoView ingredient guideLike ingredientDislike ingredient

5 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C) with a rack in the middle. Wash and dry all produce. Halve and dice the tomato. Halve the potatoes, then cut into 1-inch pieces. Toss potatoes on a baking sheet with a drizzle of olive oil, salt and pepper. Roast until just tender and lightly golden, about 15 minutes.
2. Meanwhile, pat chicken breasts dry with paper towels. Season all over with salt, pepper and Tuscan Heat Spice. Heat a drizzle of olive oil in a large nonstick pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-6 minutes per side. Transfer to a plate and set aside.
3. After potatoes have roasted 15 minutes, remove from oven. Sprinkle half the Parmesan over potatoes and toss. Push potatoes to one side of the sheet. Place green beans on the other side, toss with a drizzle of olive oil, salt and a pinch of chili flakes (more if you like heat). Return to oven and roast until potatoes are very crisp and green beans are tender and lightly browned, about 10 minutes.
4. Bring a large pot of salted water to a boil. Add gemelli pasta and cook until al dente, 10-12 minutes. Reserve ¼ cup pasta cooking water, then drain pasta and return to the pot. Meanwhile, reduce heat under the pan used for chicken to medium-low. Add balsamic glaze, chicken stock concentrate and ⅓ cup water. Simmer until thickened, 3-4 minutes. Remove from heat and stir in 1 tablespoon butter.
5. Add 2 cooked chicken breasts to the pan and turn to coat in sauce. Divide roasted potatoes and green beans among plates. Place a sauced chicken breast on each plate and drizzle with remaining sauce. Serve immediately. (Reserve the remaining ingredients for the lunch.)
6. For the lunch: Add pesto and reserved pasta cooking water to the pot with the cooked gemelli. Toss to coat. Stir in diced tomato. Season with salt and pepper. (Add chili flakes to taste for heat.) Divide pasta between two reusable containers. Slice the remaining cooked chicken and arrange on top of the pasta. Sprinkle with remaining Parmesan. Refrigerate. To reheat, microwave on high for about 2 minutes.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any short pasta like penne, fusilli or farfalle works well in place of gemelli.

How should I store the leftover lunch?

Divide the pasta and chicken into airtight containers and refrigerate for up to 3 days. Reheat in the microwave for about 2 minutes.

Can I make this recipe vegetarian?

You can substitute the chicken with extra firm tofu or chickpeas. Adjust cooking times accordingly.