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 chicken breasts coated in a tangy balsamic glaze, served alongside crispy roasted potatoes and perfectly roasted green beans. The Italian-inspired flavors come together quickly, making it an ideal weeknight dinner.

But the magic doesn’t stop there. The recipe includes extra ingredients to transform leftovers into a vibrant pesto pasta lunch for the next day. With just a few simple steps, you’ll have a satisfying meal that’s easy to reheat at work or home. It’s a smart way to save time without sacrificing taste.

Log in to save recipes and build weekly shopping lists.

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 rack in middle. Bring a large pot of salted water to a boil. Halve and dice the Roma tomato. Cut potatoes into 1-inch pieces, then toss on a baking sheet with a drizzle of olive oil, salt and pepper. Roast until just tender and lightly golden, about 15 minutes.
2. 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 skillet 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. Remove potatoes from oven after 15 minutes. Sprinkle with half the Parmesan and push to one side of the sheet. Place green beans on the other side, toss with 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 ¼ cup pasta water, then drain pasta and return to pot. Meanwhile, reduce heat under the skillet 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 butter.
5. Add 2 chicken breasts to the skillet, turning to coat in sauce. Divide roasted potatoes and green beans among plates. Top each with a sauced chicken breast and drizzle with remaining sauce. Reserve remaining ingredients for lunch.
6. For the lunch: Add pesto and reserved pasta water to the pot with gemelli, tossing to coat. Stir in diced tomato and season with salt, pepper and extra chili flakes if desired. Divide between two containers. Slice remaining chicken and arrange on top. Sprinkle with remaining Parmesan. Refrigerate. Reheat in microwave on high for about 2 minutes before serving.

Recipe Tips

FAQ

Can I use a different type of potato?

Yes, you can substitute Yukon Gold with red potatoes or baby potatoes. Adjust roasting time as needed.

How should I store the leftover lunch?

Store the pasta and chicken in separate airtight containers in the refrigerator for up to 3 days. Reheat in the microwave for about 2 minutes.

Can I make this recipe gluten-free?

Yes, use gluten-free pasta and ensure the balsamic glaze and stock concentrate are gluten-free.