BALSAMIC CHICKEN & VEGETABLES| recipe

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Red wine vinegar offers a similar tanginess at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more budget-friendly while still providing good cooking properties.

fresh basil

🥗Healthier: spinach

💰Cheaper: dried basil

Dried basil is more economical and shelf-stable.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Sugar is a common sweetener that can be used in place of honey.

Season the chicken breast with chicken bouillon, garlic powder, onion powder, paprika, complete seasoning, and black pepper. Mix well and set aside to marinate for about 2 to 3 hours.

Combine Italian dressing, balsamic vinegar, cornstarch (with a tablespoon of water), red pepper flakes, and honey in a bowl. Mix well and set aside for later use.

In a 12-inch cast iron skillet, add a little bit of oil and sear the marinated chicken for about 4 minutes on each side over medium heat, ensuring they are cooked through with a nice sear.

Remove the chicken from the skillet and add half of the sauce made earlier. Allow it to thicken slightly before adding the chicken back in, spooning the sauce over the chicken to coat evenly.

Remove the chicken and sauce from the pan and set aside.

Add a small piece of butter to the same pan and let it melt. Then add garlic and onions, sautéing for about 2 minutes.

Add the vegetables (shredded carrots, asparagus, and cherry tomatoes) to the pan and mix well. Season with additional seasonings and sauté for about 3 minutes, being careful not to overcook the asparagus.

Add the remaining sauce to the vegetables and allow it to thicken for about 1 to 2 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens