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

This recipe is designed for those who love efficiency without sacrificing flavor. You’ll prepare a hearty balsamic chicken dinner with roasted Yukon Gold potatoes and tender green beans, all finished with a rich balsamic glaze. But the magic doesn’t stop there: the extra chicken and pasta are transformed into a vibrant pesto pasta lunch for the next day. It’s a smart way to enjoy two delicious meals from one cooking session.

The dinner features juicy chicken breasts seasoned with Tuscan heat spice, pan-seared and coated in a tangy balsamic glaze. Roasted potatoes get a crispy Parmesan crust, while green beans are roasted with a hint of chili flakes. For the lunch, leftover gemelli pasta is tossed with pesto and fresh tomato, topped with sliced chicken and Parmesan. Simply reheat in the microwave for a quick, satisfying meal.

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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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Wash and dry all produce. 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 lightly golden, about 15 minutes.
2. Meanwhile, pat chicken dry with paper towel. 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. 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 desired). Return to oven and roast until potatoes are crispy and green beans are tender, about 10 minutes.
4. Once water boils, add gemelli pasta and cook until al dente, 10-12 minutes. Reserve 1/4 cup pasta water, then drain pasta and return to the empty pot. Meanwhile, reduce heat under the chicken pan to medium-low. Add balsamic glaze, stock concentrate and 1/3 cup water. Simmer until thickened, 3-4 minutes. Remove from heat and stir in 1 tbsp butter until melted.
5. Add 2 chicken breasts back to the pan and flip to coat in sauce. Divide potatoes and green beans between plates. Place a sauced chicken breast on each plate and drizzle with remaining sauce. Serve immediately. (Reserve remaining chicken and pasta for lunch.)
6. For the lunch: Add pesto and reserved pasta water to the pot with gemelli. Toss to coat. Stir in diced tomato. Season with salt and pepper. Add chili flakes for heat if desired. Divide pasta between two containers. Slice remaining chicken and arrange on top. 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 for the lunch?

Yes, any short pasta like penne, fusilli or farfalle works well. Adjust cooking time according to package directions.

How do I store the leftovers for the lunch?

After preparing the pesto pasta, let it cool slightly, then transfer to airtight containers. Refrigerate and consume within 3 days.

Can I substitute the Tuscan heat spice?

If you don’t have Tuscan heat spice, you can use a mix of dried oregano, basil, rosemary and a pinch of red pepper flakes.