(1 chicken breast, 1 cup potato/tomatoes)

410 Calories

34g Carbs

11g Fat

49g Protein

11g Sugar

1.5 carb, 2 protein & 1 fat serving


Serves 5

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 

Dried basil



  • 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!