Balsamic Chicken And Veggies Recipes

Steps:

• In a mixing bowl, mix salad dressing, balsamic vinegar, honey and red pepper flakes, set aside.
• Season chicken with salt and pepper.
• Cook chicken breasts on one side for 10 minutes, then turn. Add half of the dressing mixture, and cook for another 10 minutes. Chicken juices should run clear. Set chicken aside.
• Add asparagus, carrots, and tomatoes to the same skillet, season with salt and pepper, stir frequently until the veggies are tender, about 4 minutes. Plate veggies and chicken.
• Add remaining dressing mixture to skillet and reduce for about a minute, until the sauce is thickened. Dress the chicken and veggies with the sauce.
• Enjoy!

Steps:

• Preheat oven to 400˚F (200˚C).
• Cut sweet potatoes into medium julienne.
• Spread sweet potatoes evenly onto parchment paper-lined baking tray.
• Season with olive oil, pepper, and salt.
• Bake for 20 minutes. Set aside.
• Trim asparagus and cut into pieces diagonally.
• Spread evenly on the baking tray next to the sweet potatoes. Season with olive oil, pepper, and salt.
• Season chicken with pepper and salt. Place on top of the veggies.
• Bake for 15 minutes or until the internal temperature of the chicken reaches 165˚F (75˚C).
• While chicken is baking, reduce balsamic vinegar, white wine vinegar, olive oil, lemon juice, garlic, pepper, and salt in a small saucepan for 5-7 minutes until the sauce slightly thickens.
• Distribute veggies and chicken into four containers.
• Pour the sauce reduction onto the chicken.
• Can be refrigerated up to 4 days.
• Enjoy!

Steps:

• Whisk balsamic vinegar, 2 tablespoons olive oil, honey, mustard, garlic, and red pepper flakes in a small bowl. Set vinaigrette aside.
• Cut sweet potato into 1/4-inch thick fries.
• Heat remaining oil in a large skillet over medium heat. Add sweet potato fries and cook, turning every 5 minutes, for 20 minutes. Remove from the pan and set aside.
• Add chicken to the pan and season with salt and pepper. Sear until golden, about 3 minutes per side. Remove from the pan and set aside.
• Add asparagus, broccoli, and cherry tomatoes; season with salt and pepper. Cook until asparagus and broccoli are bright green and tomatoes are slightly wilted, about 5 minutes. Move veggies to one side and add chicken and potatoes back into the pan. Pour in vinaigrette. Toss veggies and chicken slightly until chicken is cooked through and vinaigrette has thickened, about 5 more minutes.

Steps:

• Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
• Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.

Steps:

• Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
• Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
• Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.

Steps:

• In a large bowl, combine oil, vinegar, lemon pepper and Italian seasoning. Pour half the marinade into a separate bowl or shallow dish. Add chicken; turn to coat. Cover and refrigerate overnight. Cover and refrigerate remaining marinade. , Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil. Drain chicken, discarding that marinade. Place squash, zucchini, carrot and tomatoes in pan in a single layer. Place chicken on top of the vegetables; pour reserved marinade over top. Cook until chicken is no longer pink and vegetables are tender, 45 to 60 minutes. Let stand 5 minutes before serving.