Chickenandvegetableswithbalsamicvinegar Recipes

BALSAMIC CHICKEN AND VEGGIES

Balsamic Chicken and Veggies image

Excellant Italian Chicken dish! Nice to sprinkle a little of your favourite shredded cheese over. from B H & G

Provided by Derf2440

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup bottled Italian salad dressing
2 tablespoons balsamic vinegar
1 tablespoon honey
1/8-1/4 teaspoon crushed red pepper flakes (I use flakes)
2 tablespoons olive oil
12 ounces chicken breasts, tenderloins
10 ounces asparagus, cut into 2 inch pieces or 2 cups frozen cut asparagus, thawed and well drained
1 cup shredded carrot
1 small tomatoes, seeded and chopped

Steps:

Stir together salad dressing, vinegar, honey and crushed red pepper in a small mixing bowl.
Set aside.
Heat oil in a large frypan.
Add chicken, cook over medium high heat for 5 to 6 minutes or till chicken is tender and no longer pink, turning once.
Transfer from frypan to a serving platter, cover and keep warm.
Add asparagus and carrot to skillet.
Cook and stir for 3 to 4 minutes or till asparagus is crisp tender, transfer to serving platter.
Stir dressing mixture, add to frypan.
Cook and stir for 1 minute, scraping up browned bits.
Drizzle dressing over chicken and veggies.
Sprinkle with tomato.

Nutrition Facts : Calories 304.7, Fat 19.1, SaturatedFat 3.9, Cholesterol 54.4, Sodium 238.5, Carbohydrate 14.1, Fiber 2.6, Sugar 9.8, Protein 20.1

CHICKEN AND VEGETABLES WITH BALSAMIC VINEGAR

Chicken and Vegetables with Balsamic Vinegar image

Chicken with balsamic vinegar is heaven on a plate. This is a very easy dish that easily impresses. Serve with plain white rice.

Provided by Mirj2338

Categories Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
6 boneless skinless chicken breast halves
1 lb baby red potato, sliced into thirds
3 small shallots or 3 small onions, chopped
1/2 cup broth
2 leeks, well washed and cut into 2 inch long strips
5 carrots, peeled and cut into 2 inch long strips
1 red bell pepper, cut into thin strips
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup balsamic vinegar

Steps:

In a large skillet, heat olive oil over medium high heat.
Add the chicken and cook, turning, until golden brown on the outside and white throughout, about 10minutes.
Remove to a plate.
Add potatoes and shallots to skillet and cook, stirring often, 2 to 3 minutes, until the shallots are soft.
Stir in the broth, scraping and loosening the brown bits on the bottom of the pan.
Add the leeks, carrots and red pepper.
Heat to boiling.
Reduce heat to medium low and simmer for about 8 minutes, until the potatoes are tender.
Stir in the garlic powder, salt, pepper and balsamic vinegar.
Heat to boiling.
Return the chicken to the pan, spoon the sauce over the chicken and cook over low heat for 2 to 3 minutes to heat through.

ONE-PAN BALSAMIC CHICKEN & VEGGIES RECIPE BY TASTY

One-Pan Balsamic Chicken & Veggies Recipe by Tasty image

Here's what you need: italian salad dressing, balsamic vinegar, honey, red pepper flakes, chicken breast, olive oil, salt, pepper, fresh asparagus, carrot, grape tomatoes

Provided by Tasty

Categories Dinner

Yield 2 servings

Number Of Ingredients 11

Ingredients

¼ cup italian salad dressing
3 tablespoons balsamic vinegar
1 ½ tablespoons honey
⅛ teaspoon red pepper flakes
1 lb chicken breast
2 tablespoons olive oil
salt, to taste
pepper, to taste
1 lb fresh asparagus, trimmed of tough ends, chopped into 2-inch / 5cm pieces
1 ½ cups carrot
1 cup grape tomatoes, halved

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!

Nutrition Facts : Calories 717 calories, Carbohydrate 37 grams, Fat 28 grams, Fiber 8 grams, Protein 77 grams, Sugar 25 grams

CHICKEN BREASTS WITH BALSAMIC VINEGAR AND GARLIC

Chicken Breasts with Balsamic Vinegar and Garlic image

This is a quick, easy and impressive gourmet dish. Goes great with roasted new potatoes.

Provided by colleenlora

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet

Time 30m

Yield 4

Number Of Ingredients 11

Ingredients

4 skinless, boneless chicken breasts
salt and pepper to taste
¾ pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
2 tablespoons olive oil
6 cloves garlic
¼ cup balsamic vinegar
¾ cup chicken broth
1 bay leaf
¼ teaspoon dried thyme
1 tablespoon butter

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.

Nutrition Facts : Calories 267.5 calories, Carbohydrate 9.9 g, Cholesterol 77 mg, Fat 11.6 g, Fiber 1.1 g, Protein 30.9 g, SaturatedFat 3.2 g, Sodium 286.3 mg, Sugar 3.9 g

CHICKEN WITH BALSAMIC VINEGAR

Chicken with Balsamic Vinegar image

Categories Chicken Mustard Sauté Quick & Easy Vinegar Bon Appétit

Yield Serves 4

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
1 cup finely chopped onion
2 large garlic cloves, minced
1 1/4 pounds boneless skinless chicken breasts, cut into 1-inch pieces
2 tablespoons balsamic vinegar or 1 1/2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/4 cup chopped fresh basil (optional)

Steps:

Heat oil in heavy large skillet over medium-high heat. Add onion and garlic and sauté until just tender, about 4 minutes. Add chicken and cook until chicken is brown, stirring constantly, about 3 minutes. Stir in vinegar and mustard. Continue cooking until chicken is tender and cooked through, stirring constantly, about 3 minutes. Season with salt and pepper. Sprinkle with basil if desired.

BALSAMIC CHICKEN AND VEGGIES MEAL PREP RECIPE BY TASTY

Balsamic Chicken And Veggies Meal Prep Recipe by Tasty image

Here's what you need: sweet potatoes, asparagus, chicken breast tender, olive oil, salt, pepper, balsamic vinegar, white wine vinegar, olive oil, lemon juice, garlic, black pepper, salt

Provided by Mel Boyajian

Categories Dinner

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 sweet potatoes
2 bunches asparagus, ends trimmed
1 ¼ lb chicken breast tender
olive oil
salt, to taste
pepper, to taste
⅓ cup balsamic vinegar
2 tablespoons white wine vinegar
5 tablespoons olive oil
1 tablespoon lemon juice
2 cloves garlic, minced
¼ teaspoon black pepper
½ teaspoon salt

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!

Nutrition Facts : Calories 529 calories, Carbohydrate 31 grams, Fat 27 grams, Fiber 4 grams, Protein 37 grams, Sugar 11 grams

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