Lemon Balsamic Chicken with Sautéed Vegetables and Sweet Potato

Name: Lemon Balsamic Chicken with Sautéed Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 cup broccoli florets; 1/2 cup baby carrots; 1/2 cup snap peas; 2 cloves garlic, sliced; 1 tbsp olive oil; 1 tsp butter; 1 medium sweet potato; 1 tbsp butter; red pepper flakes, to taste; salt, to taste; black pepper, to taste; 1 tsp hot honey; 1 chicken breast (about 8 oz); 2 tbsp lemon marinade or lemon juice; 1 tbsp balsamic vinegar; your favorite spices, to taste; 1 cup cooked brown rice, for serving

This lemon balsamic chicken features tender, tangy marinated chicken breast alongside crisp sautéed vegetables and a creamy baked sweet potato finished with hot honey. It's a nutrient-dense weeknight meal that comes together in under 30 minutes.

🌍American 🏷️Weeknight-dinner 🏷️Healthy-recipe 🏷️Chicken-dinner 🏷️Lemon-balsamic-chicken Baked-sweet-potato

🏷️

🏷️Sautéed-vegetables

-0:00

bethennyfrankelonTikTok

Total

40 min

Servings

1

Difficulty

Easy

Est. Cost

$31–$51

Recipe Source

View original recipe

From TikTok · by bethennyfrankel

-0:00

bethennyfrankelonTikTok

Ingredients

1 cup broccoli florets
1/2 cup baby carrots
1/2 cup snap peas
2 cloves garlic, sliced
1 tbsp olive oil
1 tsp butter
1 medium sweet potato
1 tbsp butter
red pepper flakes, to taste
salt, to taste
black pepper, to taste
1 tsp hot honey
1 chicken breast (about 8 oz)
2 tbsp lemon marinade or lemon juice
1 tbsp balsamic vinegar
your favorite spices, to taste
1 cup cooked brown rice, for servingoptional

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Instructions

1
In a skillet over medium heat, add olive oil, a little butter, and sauté your vegetables (broccoli, carrots, snap peas) with sliced garlic and seasonings until tender-crisp.
2
Bake a sweet potato until tender. Once cooked, split it open on a plate.
3
Add butter, red pepper flakes, salt, and pepper to the sweet potato. Drizzle with hot honey.
4
Cook a chicken breast that has been marinated in a lemon marinade, balsamic vinegar, and your favorite spices.
5
Plate the cooked chicken breast alongside the sautéed vegetables and the prepared sweet potato.

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Tips & Notes

Pro tips

Pat chicken dry before marinating and searing to achieve better browning and a golden crust.
Cook snap peas last—add them only in the final minute of sautéing to preserve their crisp texture.
Check sweet potato doneness by piercing with a fork; the flesh should yield easily without resistance.
Drizzle hot honey directly onto the warm sweet potato just before serving so it soaks in without running off.

Substitutions

Broccoli → cauliflower florets or Brussels sprouts (same cook time)
Baby carrots → diced bell peppers (add in final 2 minutes to avoid softening)
Snap peas → green beans or asparagus (trim and adjust cook time by 1-2 minutes)
Sweet potato → regular potato or butternut squash (bake time may vary by size)

Storage & make-ahead

Store cooled chicken and vegetables in an airtight container for up to 3 days; reheat gently in a skillet over medium heat. Sweet potatoes keep separately for up to 4 days and can be reheated in the microwave.

Common Questions

How long should I marinate the chicken?

Marinate the chicken in the lemon balsamic mixture for at least 15-20 minutes, or up to 2 hours for deeper flavor. Don't exceed 4 hours, as the acid can break down the protein too much.

Can I prepare this dish ahead of time?

Yes. Marinate the chicken up to 8 hours in advance. Chop vegetables the night before and store in airtight containers. Bake sweet potatoes ahead and reheat gently before serving.

What's the best way to reheat leftovers?

Store chicken and vegetables together in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water, or microwave covered at 50% power to prevent drying out.

Can I use chicken thighs instead of breast?

Yes. Thighs stay juicier and can handle slightly longer cooking (6-7 minutes per side). Watch for internal temperature of 165°F.

How do I prevent the vegetables from becoming mushy?

Sauté over medium-high heat and avoid overcrowding the pan. Cook broccoli and carrots first (3-4 minutes) before adding snap peas in the final minute.