Make the balsamic mixture: In a small bowl, mix 1/4 tsp salt, 1/2 tsp ground black pepper, 4 tbsp balsamic vinegar, 2 tbsp honey, 3 tbsp Heinz ketchup, 2 fl oz water, and 1/2 tsp dried oregano.
Microwave the green beans: In a microwave-safe bowl, add 8 oz green bean, and cover it with cling wrap. Microwave for 4 minutes then run them through cold or lukewarm water to keep them crisp and green.
Microwave the potatoes: In a microwave-safe bowl, add 26 oz potato and cover it with cling wrap. Microwave for 10 minutes.
Season the chicken: Shallowly slice into 20 oz skinless chicken thighs to make small slits so the flesh can absorb the spice better. Dry rub 1 tsp paprika all over the chicken.
Pan-sear the chicken: In a pan over medium heat, pan-sear the seasoned chicken with 2 1/2 tbsp olive oil for 10 minutes until the outside is slightly charred.
Mash the potatoes: Once the potatoes are done microwaving, mash them with 1 tbsp unsalted butter, 1/4 tsp salt, and 1/2 tbsp olive oil until creamy.
Garnish and serve: Transfer the chicken onto serving plates alongside the mashed potatoes, cooked green beans, and 8 oz cherry tomato. Garnish with 2 tbsp parsley and serve hot.