Post by Admin on Jan 4, 2016 7:39:35 GMT 8
One Pan Balsamic Chicken
Looking for an easy dinner to whip up that’s healthy and delicious. Try this easy one pan balsamic chicken that comes together quickly and tastes delicious. Check out the quick one minute video below to see how easy it is:
Ingredients:
1/4 cup Italian salad dressing
3 Tbsp balsamic vinegar
2 Tbsp honey
1 1/4 lbs chicken breast tenderloins
2 Tbsp olive oil
½ tsp Kosher salt and pinch freshly ground black pepper, to taste
1 lb fresh green beans, trimmed of tough ends, chopped into 2-inch pieces
8 oz sliced mushrooms
1 cup grape tomatoes, halved
Instructions:
1. Mix together dressing, balsamic vinegar and honey in a measuring cup.
2. Heat 1 Tbsp of the oil and sauté the mushrooms for 4 minutes until they have started to brown, then add the green beans and cook for another 4 minutes or until the green beans are crisp-tender.
3. Remove the vegetables from the pan, add the remaining oil and the chicken tenders. Sprinkle with salt and pepper and sauté until brown on each side. 4. Remove from the pan. Add in the sauce and stir for a couple minutes until thickened into a glaze consistency. Add the chicken, green beans, and mushrooms back into the pan and add the tomatoes. Stir to coat everything evenly with the sauce.
Looking for an easy dinner to whip up that’s healthy and delicious. Try this easy one pan balsamic chicken that comes together quickly and tastes delicious. Check out the quick one minute video below to see how easy it is:
Ingredients:
1/4 cup Italian salad dressing
3 Tbsp balsamic vinegar
2 Tbsp honey
1 1/4 lbs chicken breast tenderloins
2 Tbsp olive oil
½ tsp Kosher salt and pinch freshly ground black pepper, to taste
1 lb fresh green beans, trimmed of tough ends, chopped into 2-inch pieces
8 oz sliced mushrooms
1 cup grape tomatoes, halved
Instructions:
1. Mix together dressing, balsamic vinegar and honey in a measuring cup.
2. Heat 1 Tbsp of the oil and sauté the mushrooms for 4 minutes until they have started to brown, then add the green beans and cook for another 4 minutes or until the green beans are crisp-tender.
3. Remove the vegetables from the pan, add the remaining oil and the chicken tenders. Sprinkle with salt and pepper and sauté until brown on each side. 4. Remove from the pan. Add in the sauce and stir for a couple minutes until thickened into a glaze consistency. Add the chicken, green beans, and mushrooms back into the pan and add the tomatoes. Stir to coat everything evenly with the sauce.