INGREDIENTS
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8 boneless, skinless chicken thighs
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1 medium white onion, sliced
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1 pound baby carrots, topped
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1 pound green beans,cut and trimmed
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1/2 cup (120 ml) balsamic vinegar
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2 tbsp honey
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1 tbsp olive oil
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4 cloves garlic, finely chopped
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1 tsp garlic powder
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1/4 tsp dried rosemary
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1 tsp salt
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1 tsp pepper
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Fresh chopped parsley, to garnish