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Honey Thyme Chicken with Roasted Potatoes & Broccoli

A honey glaze may sound like something that goes with dessert, but mild-tasting pork loves a sweet sauce too... especially one that has a few savory elements in it for contrast. In this recipe, you’ll be stirring an extra-large drizzle of honey into a rich, savory pan sauce, then spooning it onto pork tenderloin (and the roasted potatoes and broccoli served alongside, if you like).

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Calorie Smart Protein Smart dinners
Prep: 30 mins
Cook: 10 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 12 oz potatoes
  • 10 oz chicken cutlets
  • 1 garlic
  • 8 oz broccoli florets
  • 1 tsp dried thyme
  • 2 chicken stock concentrates
  • 2 tsp honey
  • 1 tbsp cooking oil
  • 1 tbsp butter
  • salt
  • pepper
  • 1 tsp olive oil
  • 24 oz potatoes
  • 20 oz chicken cutlets
  • 1 garlic
  • 16 oz broccoli florets
  • 1 tsp dried thyme
  • 4 chicken stock concentrates
  • 4 tsp honey
  • 1 tbsp cooking oil
  • 2 tbsp butter
  • salt
  • pepper
  • 1 tsp olive oil

Instructions

  1. • Adjust racks to top and middle positions
    and preheat oven to 450 degrees. Wash
    and dry produce.
    • Dice potatoes into ½-inch pieces. Toss on
    a baking sheet with a drizzle of oil, salt,
    and pepper.
    • Roast on top rack, tossing halfway
    through, until lightly browned and
    tender, 20-25 minutes.
  2. • While potatoes roast, pat pork dry with
    paper towels; season all over with salt
    and pepper.
    • Heat a drizzle of oil in a large pan over
    medium heat. Add pork and sear,
    turning occasionally, until browned all
    over, 4-8 minutes.
    • Meanwhile, peel and mince half the
    garlic (all for 4 servings).
    • Once pork is browned, transfer to one
    side of a second baking sheet.
    Swap in chicken for pork; cook
    until browned and cooked through,
    3-5 minutes per side. Transfer to a
    cutting board and tent with foil to
    keep warm. (No need to transfer to
    a baking sheet!)
  3. • Cut broccoli into bite-size pieces if
    necessary. Toss with a drizzle of olive
    oil and a pinch of salt and pepper on
    opposite side of baking sheet from pork.
    • Spread broccoli out across entire
    baking sheet.
  4. • Transfer sheet with pork and broccoli to
    middle rack; roast until pork is cooked
    through and broccoli is tender,
    12-15 minutes.
    • Once pork is done, transfer to a cutting
    board to rest. Thinly slice crosswise.
  5. • Heat a drizzle of oil in pan used for
    pork over medium heat. Add minced
    garlic and thyme; cook until fragrant,
    30 seconds.
    • Stir in stock concentrates, honey, and
    ¼ cup water (1⁄3 cup for 4 servings).
    Simmer, scraping up any browned bits
    from bottom of pan, until sauce has
    reduced and thickened, 2-3 minutes.
    • Stir in 1 TBSP butter (2 TBSP for 4) until
    melted. Season with salt and pepper.
    TIP: If sauce seems too thick, stir in a
    splash or two of water.
  6. • Divide pork, broccoli, and potatoes
    between plates. Drizzle pork with sauce
    and serve.
    Thinly slice chicken crosswise.
    Chicken is fully cooked when internal temperature reaches 165°.