Ingredients

• 2 lemons, halved
• 2 tablespoons fresh basil leaves, coarsely chopped
• 4 boneless, skinless chicken breasts (2 ¼ lb)
• 2 teaspoons garlic/herb seasoning
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• 2 tablespoons olive oil
• ½ cup white balsamic glaze, divided
• ¼ cup crumbled goat cheese

Prep

• Preheat oven to 400°F.
• Cut lemons in half. Chop basil.

Steps

1. Preheat large sauté pan on medium-high 2-3 minutes. Season chicken on both sides with seasoning, salt, and pepper (wash hands). Place oil in pan, then add chicken and lemons (cut side down); cook chicken 3-4 minutes on each side or until browned.
2. Transfer chicken to 2-quart baking dish; use tong handles to squeeze juice from lemons over chicken. Top with ¼ cup balsamic glaze; bake 18-20 minutes or until chicken is 165°F.
3. Transfer chicken to serving plates; stir remaining ¼ cup glaze into pan drippings. Top chicken with cheese, basil, and drizzle with pan sauce. Serve.

Ingredients

• 14 oz frozen breaded eggplant (or sweet potato) fries (3 cups)
• 2 tablespoons white balsamic glaze, divided
• ½ cup julienne-cut sun-dried tomatoes (in oil), divided
• ½ teaspoon kosher salt
• 1 bag baby arugula leaves (4-5 oz)
• ½ cup crumbled goat cheese

Steps

1. Preheat oven to 400°F. Bake fries following package instructions (or for crispier fries, bake 5-6 more minutes).
2. Combine 1 tablespoon glaze with ¼ cup tomatoes (including 1 tablespoon of the oil), and salt until thoroughly blended.
3. Add mixture to arugula; add remaining ¼ cup tomatoes and toss until evenly coated. Top with eggplant fries, cheese, and remaining 1 tablespoon glaze. Serve.