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

This recipe is a two-for-one wonder: a delicious balsamic chicken dinner tonight and a speedy pesto pasta lunch tomorrow. The secret is cooking extra ingredients so you can easily reheat them-even at the office. For the first meal, you’ll enjoy juicy chicken, crispy potatoes and tender green beans with a tangy balsamic glaze and Parmesan. The next day, simply stir together leftover pasta, pesto and fresh tomato for a satisfying lunch that comes together in minutes.

We’ve designed this recipe to be practical and flavorful, with minimal extra effort. The roasted potatoes and green beans are cooked on one sheet pan, while the chicken simmers in a rich balsamic sauce. Save the extra chicken and pasta and you’ll have a ready-to-go lunch that your coworkers will envy. Let’s get cooking!

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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. Wash and dry all produce. Adjust oven rack to middle position and preheat to 450°F. Bring a large pot of salted water to a boil. 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 light golden, about 15 minutes.
2. Meanwhile, pat chicken dry with paper towels. Season all over with salt, pepper and Tuscan Heat Spice. Heat a drizzle of olive oil in a large pan over medium-high heat (nonstick if available). 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. Toss with half the Parmesan and push 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. Once water boils, add gemelli pasta. Cook until al dente, 10-12 minutes. Reserve ¼ cup pasta cooking water, then drain pasta and return to the empty pot. Meanwhile, reduce heat under the chicken pan 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 chicken breasts to the pan and flip to coat in sauce. Divide potatoes and green beans between plates. Place a sauced chicken breast on each plate, then drizzle with remaining sauce. Serve immediately. (Save remaining ingredients for lunch.)
6. For the lunch: Add pesto and reserved pasta cooking water to the pot with the gemelli. Toss to coat. Stir in diced tomato and season with salt and pepper. (Add chili flakes for extra heat.) Divide between two reusable containers. Slice remaining chicken and arrange on top of 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 or fusilli works well in place of gemelli.

How do I reheat the lunch without drying it out?

Add a splash of water or extra pesto before microwaving to keep it moist.

Can I substitute the Tuscan Heat Spice?

Try a mix of dried oregano, basil and red pepper flakes as a substitute.