Ingredients
- 2 chicken breasts, boneless and skinless
- 1 pound baby Yukon gold potatoes
- 2 tablespoons oil
- 1 teaspoon garlic powder
- 1 teaspoon pepper
- 1 teaspoon paprika
- 2 teaspoons Kinder’s Buttery Steakhouse seasoning
- For the Sauce:
- 3 tablespoons butter
- ½ cup honey
- 2 cloves garlic, minced
- ½ teaspoon pepper
- ¼ teaspoon salt
Instructions
- Preheat the oven to 400° and line a baking sheet with foil.
- In a medium pan, melt butter over medium heat. Stir in honey, minced garlic, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 5-6 minutes. Remove from heat and set aside.
- Pound the chicken breasts to an even thickness and cut the potatoes into quarters or sixths, ensuring they’re about the same size for even cooking.
- Place the chicken breasts on the prepared baking sheet and arrange the potatoes around the chicken.
- Drizzle oil over the potatoes and chicken, and sprinkle them evenly with the garlic powder, pepper, paprika, and Kinder’s Buttery Steakhouse seasoning.
- Pour the honey glaze over the chicken and place the pan in the oven.
- Bake for 25-30 minutes or until the chicken is cooked through and the potatoes are tender.
Notes
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- For reheating, bake at 350°F for 10-15 minutes or microwave for a quicker option.
- Vegetarian Option: Replace the chicken with tofu or tempeh and add more veggies.
- For a spicy version, add red pepper flakes or cayenne to the glaze.
- Feel free to use different types of potatoes like red or russet potatoes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 20g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg
