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Susanne Johnson: "Yummy, I substituted asparagus for the carrots. T…" Read More
13Ingredients
40Minutes
570Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 boneless skinless chicken breasts (pounded to even thickness)
- 1 lb. carrots (peeled and chopped into 2-inch pieces)
- 2 lb. gold potatoes (baby red and/or, chopped into 1-inch pieces)
- 3 Tbsp. olive oil
- salt
- pepper
- 1 tsp. garlic powder
- 1/2 tsp. dried basil
- 1/2 tsp. dried thyme
- 1 cup balsamic vinegar
- 1/3 cup honey
- 1 tsp. minced garlic
- 2 Tbsp. grated Parmesan cheese
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NutritionView More
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570Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories570Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol80mg27% |
| Sodium500mg21% |
| Potassium1870mg53% |
| Protein34g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate75g25% |
| Dietary Fiber11g44% |
| Sugars38g |
| Vitamin A380% |
| Vitamin C60% |
| Calcium20% |
| Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Susanne Johnson 5 years ago
Yummy, I substituted asparagus for the carrots. They were skinny stalks so cooked faster than the chicken and potatoes. Next time I'll put them in later. Also, my vinegar and honey sauce didn't thicken up as described in the recipe. I don't know why. I brought it to a boil and cooked it twice as long.