(1 chicken breast, 1 cup potato/tomatoes)
1.5 carb, 2 protein & 1 fat serving
2 lbs chicken breast tenders
40 cherry tomatoes
1/4 cup balsamic vinegar
1 TBS honey
1 1/2 TBS olive oil
4 slices provolone cheese
1 tsp garlic salt
1/2 tsp garlic powder
1 bag baby yellow potatoes
Salt and pepper
Heat oven to 425 and line baking sheet with foil.
Lay chicken on baking sheet and sprinkle each side with 1/2 tsp garlic salt and dried basil.
Cut baby potatoes in fourths and in a large mixing bowl mix with salt, pepper, tomatoes and olive oil.
Lay out on baking sheet and sprinkle with more dried basil.
Begin cooking for 15 minutes.
While it begins baking, make balsamic glaze by mixing balsamic vinegar, honey and garlic powder.
After 15 minutes is up, flip chicken, put cheese slices on top and drizzle balsamic glaze over potatoes, tomatoes and chicken.
Finish cooking for another 20 minutes.
Allow to cool and enjoy!