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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Combine olive oil, balsamic glaze, honey, and minced garlic in a bowl. Add chicken and toss to coat evenly. Marinate for at least 30 minutes.
Preheat the oven to 400°F (200°C).
Cut potatoes into bite-sized pieces and place on a baking sheet. Drizzle with olive oil, season with salt and pepper, and sprinkle with fresh rosemary. Roast for 50 minutes, flipping halfway, until golden and tender.
Cook the marinated chicken in a pan over medium heat or roast in the oven until fully cooked and nicely glazed, about 6–8 minutes per side if pan-seared.
Thinly slice radishes, chop bell peppers, and wash and chop romaine lettuce.
Whisk together olive oil, vinegar, Dijon mustard, and minced garlic until emulsified to make the dressing.
Assemble the bowls by layering romaine lettuce on the bottom, followed by peppers, radishes, roasted potatoes, and sliced chicken.
Drizzle with the homemade dressing and finish with an extra drizzle of balsamic glaze. Serve and enjoy.
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For a more intense flavor, marinate the chicken for a few hours.
Use a mix of colorful bell peppers for a vibrant presentation.
Can I use chicken thighs instead of breasts?
Yes, you can use either chicken breasts or thighs for this recipe.
How long should I marinate the chicken?
Marinate the chicken for at least 30 minutes, or up to a few hours for more flavor.
Can I prepare the dressing in advance?
Yes, the dressing can be made in advance and stored in the refrigerator.
What type of potatoes should I use?
You can use any potatoes of your choice, such as russet or Yukon gold.
Is there a substitute for balsamic glaze?
You can make a simple balsamic reduction by simmering balsamic vinegar until thickened.
