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

This recipe is all about efficiency without sacrificing flavor. You’ll roast potatoes and green beans to crispy perfection, pan-sear chicken breasts and finish them with a tangy balsamic glaze. The best part? The extra ingredients are designed to become a completely different meal the next day: a creamy pesto pasta with tender chicken and fresh tomato.

Whether you’re meal prepping for a busy week or just love the idea of two meals from one cooking session, this dish delivers. The dinner is hearty and satisfying, while the lunch comes together in minutes with just a few stirs. Your coworkers will be impressed when you heat up a restaurant-quality pasta at the office.

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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 with a rack in the middle. Bring a large pot of salted water to a boil. Wash and dry all produce. Dice the tomato. Cut potatoes into 1-inch pieces. Toss potatoes on a baking sheet with a drizzle of olive oil, salt and pepper. Roast until lightly browned and tender, 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 preferred). 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. Toss green beans on the other side 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 1/4 cup pasta cooking water, then drain gemelli and return to the pot. Meanwhile, add balsamic glaze, chicken stock concentrate and 1/3 cup plain water to the pan used for chicken. Simmer over medium-low until thickened, 3-4 minutes. Turn off 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. Top with chicken, then drizzle with remaining sauce from pan. Serve immediately. (Save the remaining ingredients for the lunch.)
6. For the lunch: Add pesto and reserved pasta cooking water to the pot with gemelli; toss to coat. Stir in diced tomato. Season with salt and pepper. (Add chili flakes for extra heat if desired.) 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, rotini or farfalle will work well. Adjust cooking time according to package directions.

How can I make this recipe dairy-free?

Omit the Parmesan cheese and use a dairy-free pesto. Substitute butter with olive oil or a dairy-free margarine.

Can I skip the lunch portion and just make the dinner?

Absolutely. Simply use all the chicken and vegetables for dinner and omit the pasta and pesto. The balsamic sauce will still be delicious.