Roasted chicken supreme with veggies | Exceldor

Ingredients

• 4 Exceldor boneless chicken breasts
• 2 tbsp. (30 ml) olive oil
• 12 pearl onions, peeled and diced
• 3 tbsp. (45 ml) white balsamic vinegar
• 1 tsp. (5 ml) honey
• 12 cherry tomatoes
• 1 cup (250 ml) homemade or store-bought veal stock
• 1 sprig fresh thyme leaves
• 2 tbsp. (30 ml) cold butter, cubed
• Microgreens, as garnish
• Salt and pepper