1 lb new potatoes, halved or quartered
3 Tbsp Extra-Virgin Olive Oil
1 tsp Kosher Salt
1/4 tsp Black Pepper, Fine
1 lb asparagus, trimmed
1 14.5 oz can chicken broth
1-1/2 Cups Traditional Balsamic Vinegar
1-1/2 lbs boneless, skinless chicken breasts
Heat oven to 400°F. Arrange potatoes in a roasting pan. Add the oil, salt, and pepper, and toss until potatoes are all well-coated with oil and seasoning. Roast for 30 minutes, shaking the pan once.
Add asparagus to the pan and toss to combine. Return pan to oven and roast until asparagus is tender, about 12-15 minutes.
Meanwhile, in a saucepan, bring broth and balsamic vinegar to a boil. Add the chicken breasts and, if necessary, add just enough water to cover. Simmer for 1 minute. Cover the pan, remove from heat and set aside until cooked through, about 15-20 minutes.
Transfer the chicken to a cutting board, and slice into strips.
Return the sauce pan with the remaining liquid to the stove and warm, on medium-high heat. Allow broth to simmer until reduced to 1/3 Cup, about 10 minutes.
Divide the chicken and vegetables among individual plates. Drizzle with balsamic reduction mixture and serve.