This recipe makes my husband think I have been slaving over the stove for hours, when in reality it only takes about half an hour in the oven. It’s easy to prep, and you can just let it cook while you do other things. The chicken breasts and potatoes contain such a sweet and savory flavor. It’s the perfect size for a meal for two (or you can multiply the recipe for larger feedings)!

Prep time: 10 minutes

Cook time: 30 minutes

Ingredients:

• 2 chicken breasts (boneless, skinless)
• 1 lb baby Yukon gold potatoes (or any brand mini potatoes)
• 2 tablespoons oil
• 1 teaspoon garlic powder, pepper, and paprika
• 2 teaspoons Kinder’s Buttery Steakhouse seasoning

For the Sauce:

• 3 tablespoons butter
• 1/2 cup honey
• 2 cloves minced garlic
• 1/2 teaspoon salt and pepper

Begin by preheating your oven to 400 degrees and line a baking sheet with foil. While that is preheating, add butter into a medium saucepan and heat until melted. Stir in honey, garlic, salt, and pepper. Bring to a boil, then reduce heat and simmer for 5-6 minutes. After, remove from heat and set aside.

Pound chicken breasts until even. Cut your potatoes into fourths or sixths (depending on size). Aim to cut each potato the same size to ensure they are all cooked evenly.

Place the chicken breasts on the baking sheet you prepared earlier. Arrange potatoes around chicken breasts. Drizzle the potatoes and chicken with oil and the seasonings (garlic powder, pepper, paprika, and Kinders). Then, drizzle the sauce on top of the chicken breasts.

Bake in the oven for 25-30 minutes, or until the chicken is cooked through and potatoes are tender. Serve!

Nutrition Information:

Calories: 858kcal Carbohydrates: 114g Protein: 30g Fat: 35g Saturated Fat: 13g Polyunsaturated Fat: 5g Monounsaturated Fat: 14g Trans Fat: 1g Cholesterol: 117mg Sodium: 592mg Potassium: 1508mg Fiber: 6g Sugar: 72g Vitamin A: 1117IU Vitamin C: 48mg Calcium: 79mg Iron: 4mg