A delightful dish combining the sweet tang of honey-balsamic glaze with the savory flavors of grilled chicken and roasted vegetables.
Combine the balsamic vinegar and honey in a small saucepan and bring to a simmer.
Simmer gently to avoid burning the honey and ensure a smooth glaze.
Add the butter to the saucepan, one tablespoon at a time, whisking until fully incorporated.
Adding the butter gradually helps achieve a velvety texture.
Season the chicken breasts with olive oil and herbs de Provence.
Let the chicken sit for a few minutes to absorb the flavors.
Grill the chicken on a preheated grill pan until fully cooked, about 6-7 minutes per side.
Ensure the grill pan is hot to achieve nice grill marks.
Toss the asparagus, carrots, and red onion with olive oil, salt, and pepper.
Cut the vegetables into uniform sizes for even cooking.
Roast the vegetables in a preheated oven at 400°F (200°C) for 20 minutes, turning halfway through.
Roasting brings out the natural sweetness of the vegetables.
Plate the chicken and vegetables, drizzling the glaze over the top.
Add a sprinkle of fresh herbs for a pop of color and flavor.
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