Ingredients:
For the Chicken:
2 boneless, skinless chicken breasts
2 tablespoons olive oil
¼ teaspoon black pepper (optional)
2 cloves garlic, minced
¼ cup balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
For the Roasted Asparagus:
1 bunch asparagus, trimmed
1 tablespoon olive oil
¼ teaspoon garlic powder
Instructions:
Preheat the oven to 400°F (200°C).
Prepare the asparagus: Toss the trimmed asparagus with olive oil and garlic powder. Spread on a baking sheet.
Roast the asparagus for 12-15 minutes until tender and slightly crispy.
Cook the chicken: Heat olive oil in a skillet over medium heat. Season the chicken (skip salt).
Sear the chicken for 4-5 minutes per side until golden brown.
Make the glaze: In the same pan, add garlic, balsamic vinegar, honey, and Dijon mustard. Simmer for 2-3 minutes until thickened.
Glaze the chicken: Return the chicken to the pan, coat it with the glaze, and cook for another 2-3 minutes.
Serve: Plate the chicken with the roasted asparagus and drizzle with extra glaze.
Enjoy this flavorful and healthy dish! 😊🍗🌿