Marinate

In a 2 cup measuring cup, stir together the balsamic vinaigrette and the honey. Place the Perfect Portions in a zip top resealable plastic bag. Pour 1/2 cup of the honey balsamic marinade into the bag and swish around to coat all of the chicken. Let the chicken marinate while you prepare the vegetables. Reserve the rest of the marinade for the vegetables.

Drizzle

Preheat oven to 400 degrees F. Lightly oil a foil lined baking sheet. Remove the chicken from the marinade and place on one side of the baking sheet. Discard the bag and used marinade. Arrange the vegetables on the other side of the baking sheet and drizzle with 1/2 cup of the reserved honey balsamic marinade. Save the rest of the marinade for when the chicken and vegetables come out of the oven.

Flip

Roast the chicken and vegetables for 10 minutes. Flip the chicken and turn the vegetables and then continue roasting for another 10 minutes or until chicken is done and vegetables are tender. Chicken is done when a meat thermometer inserted in the center reaches 170 degrees F.

Serve

When the chicken and vegetables come out of the oven, drizzle on the remaining 1/4 cup of the honey balsamic marinade and serve!

TIP

Try adding green beans, mixed baby or fingerling potatoes to your sheet tray