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Honey-Balsamic Chicken Breasts

with Roasted Brussels Sprouts & French Beans

Cooking time

20 minutes




520 /serving

Tonight, you’ll prepare a nutritious protein- and veggie-packed dinner featuring plump portions of chicken breast drizzled with a bright combination of honey, balsamic vinegar, garlic and oil. Hey, just because it’s healthy doesn’t mean it’s got to be blah! Serve this flavourful chicken with golden-roasted Brussels sprouts and still-crisp French beans, for a good dose of green.

We will send you:

  • 2 Chicken breasts (High-protein serving)
  • 200g Trimmed French beans
  • 15ml Minced garlic
  • 100g Halved Brussels sprouts
  • 15ml Balsamic vinegar
  • 7g Honey
  • 10g Roasted veg & chicken spice blend (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)

Contains: Sulphites

You will need:

Medium pan
Sheet pan
Salt & pepper
Parchment paper
Total Fat
28 g
Saturated Fat
4 g
1240 mg
Total Carbs
21 g
10 g
47 g
5 g
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Roast the vegetables
Preheat the oven to 450°F. On a lined sheet pan, toss the Brussels sprouts with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 8 to 10 minutes, until partially cooked. In a medium bowl, toss the French beans and ½ the garlic with a drizzle of oil. Season with S&P. Remove the sheet pan from the oven; flip the Brussels sprouts and add the garlic-tossed French beans to the sheet pan. Return to the oven and continue to roast, 8 to 10 minutes, until tender when pierced with a fork.
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Cook the chicken
While the vegetables roast, in a medium pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with the remaining spice blend and S&P. Add the chicken* to the pan and cook, partially covered, 6 to 8 minutes per side, until cooked through. Transfer to a cutting board and let rest for 5 minutes before slicing against the grain.
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Make the vinaigrette
While the chicken cooks, in a small bowl, combine the honey, balsamic vinegar, as much of the remaining garlic as you’d like and 3 tbsp oil (double for 4 portions); season with S&P to taste.
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Plate your dish
Divide the roasted vegetables and chicken between your plates. Drizzle the dish with as much of the vinaigrette as you’d like. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.