PinSuggestions
- We really used just what we had in the house. I think this would be awesome with sugar snap peas and water chestnuts added in. Oh, and cauliflower. Maybe a handful of corn, too.
- The shredded chicken was nice because it blended in with the rice. I don't like the texture of most meats, so that appealed to me. I would shred whatever meat went into this dish.
- If I calculated correctly, one cup of this mixture has 276 calories. That's insanely low for such a hearty, filling meal.
Recipe
Balsamic Chicken Marinade
Ingredients
For the balsamic chicken marinade
- ½ cup balsamic vinegar
- 2 tablespoons olive oil extra virgin
- 2 tablespoons brown sugar
- 1 teaspoon Dijon mustard
- 1 clove garlic pressed, more to taste
- 2 teaspoons Italian seasoning
- 1½ teaspoons salt
- 1 teaspoon black pepper freshly ground
- 2 pounds boneless skinless chicken breast sliced into tenders
Instructions
For balsamic chicken
- Combine all marinade ingredients in a small bowl. Whisk until well blended.
- Place chicken tenders in a zippered plastic bag and pour marinade in. Squish the chicken around so that all pieces are completely covered in the liquid. If they are not, mix up another batch of marinade and add to the first. It is important that all the chicken is soaking in the balsamic marinade.
- Marinate the chicken for a minimum of 15 minutes up to overnight.
- When you're ready to cook the chicken, remove it from the bag and throw the marinade and the bag away. Prepare chicken using your favorite method to an internal temperature of 165ºF.Skillet - Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is hot, place chicken in a single layer and cook for about 8 minutes per side or until it reaches an internal temperature of 165ºF.Grill - Place chicken on a hot grill and cook with the lid closed for 6 minutes on each side, or until it reaches an internal temperature of 165ºF.Oven - Preheat oven to 400ºF. Place chicken on a sheet pan and surround with veggies of your choice. Bake for 15-20 minutes or until chicken reaches an internal temperature of 165ºF and veggies are crisp-tender.
For skillet balsamic chicken and veggies
- Prepare basmati rice according to package directions.
- Heat olive oil in the same skillet used to cook the chicken, over medium heat, using a wooden spoon to scrape up all the brown bits left over from the chicken. Sauté onions for 5 minutes. Add carrots and broccoli. Cook until vegetables are crisp-tender and brightly colored. Add garlic and cook for one additional minute or until the garlic is fragrant. Remove from heat.
- Combine the chicken and veggies. If desired, drizzle with balsamic glaze just before serving. Never reuse marinade that came in contact with raw chicken.
- Serve over rice.
Nutrition
Calories: 377kcal | Carbohydrates: 30g | Protein: 27g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 729mg | Potassium: 598mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2786IU | Vitamin C: 14mg | Calcium: 48mg | Iron: 1mg
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brendaparaguay says
This looks so healthy and delicious. I've never tried basmati rice before, what is different about it?
Geri@heatnsoulcooking says
Basmati rice is my favorite, any recipe using it is a must have.
Come by and enter my giveaway.
Geri
FeelsLikeHomeBlog says
I used to know someone who grew up in Pakistan, and she was on me all the time about quitting the white rice/brown rice habit. She said that it was all starch and no rice. I've never been sure what she meant about that, but the basmati rice was more firm and had a nicer texture in my opinion. It wasn't sticky. And it had a nice flavor that was different from regular rice.
FeelsLikeHomeBlog says
I wrote out some of the difference above, to Geri. The main difference I saw was that its texture was less sticky, and it had a flavor of its own. I'm not a big rice fan, but I liked it a lot.
GoofyMamma says
Oh this sounds like one of my go to meals. I love the 15lb bag of Sam's Basmati rice and their canned chicken and I have them both! LOL. I never thought about the salad dressing for a little extra something.
Thanks for posting.
Blessings,
Kim
Household 6 Diva says
Oh this looks YUMMY!! I have LOTS of rice in my pantry too!! I rarely cook it because - yeah - I dont know WHAT to cook it with.... 🙂 I will definitely be trying this one out!! Thank you for sharing!
Happy Tackle and Tasty Tuesday! 🙂
ErinJeany says
I don't think my last comment commented...
Erin Pyle (@erinjeany) says
I am a total rice-a-holic! YUM! I will have to try this. Thanks for sharing and Happy Tuesday!
.-= Erin Pyle (@erinjeany)´s last blog ..Tackle it Tuesday - Dave's computer covers =-.
Alexis AKA MOM says
Sounds yummy, now to get the kids and hubs to go for it :). thanks for sharing, stopping by from TMTT 🙂
susieshomemade says
What a yummy tackle!!
summur says
Thanks for the recipe. Healthy and tasty, sounds good to me!
Pam says
This sounds delicious! Basmati rice is my absolute favorite. I love how it smells like buttered popcorn while it's cooking. Thanks for sharing.
Robyn's Online World says
I am always amazed when I try different varieties of rices - for years I thought rice was rice. I buy "Texmati" rice often http://www.riceselect.com/Products/scrollView.a...
Blessedwithgrace says
Sounds good and healthy!! Way to use those pantry items.
FeelsLikeHomeBlog says
I'm glad I'm not the only one! I feel like a big slacker when we break out the canned chicken, but... it works, and it's easy.
FeelsLikeHomeBlog says
It went through that time! 🙂 I'm not sure what happened the other times. Sorry, friend!
FeelsLikeHomeBlog says
Neat. I, too, thought rice was rice. And then we tried this, and it's so good!
9to5to9 says
Basmati rice is the bomb! My husband introduced me to it, and I've tried making other rices in the years since, but nothing else compares. I make it in a rice cooker, so it's super easy. Just load it up, stir a few times and forget it.
Your recipe sounds great, Tara. I'm going to give it a try next time I have leftovers - which probably will be the next time I make rice. I haven't mastered scaling down dinner yet since my husband deployed.
Louise says
I'm going to have to learn about rice not just being rice
Robyn's Online World says
I am always amazed when I try different varieties of rices - for years I thought rice was rice. I buy "Texmati" rice often http://www.riceselect.com/Products/scrollView.a...
Blessedwithgrace says
Sounds good and healthy!! Way to use those pantry items.
FeelsLikeHomeBlog says
I'm glad I'm not the only one! I feel like a big slacker when we break out the canned chicken, but... it works, and it's easy.
FeelsLikeHomeBlog says
It went through that time! 🙂 I'm not sure what happened the other times. Sorry, friend!
FeelsLikeHomeBlog says
Neat. I, too, thought rice was rice. And then we tried this, and it's so good!
9to5to9 says
Basmati rice is the bomb! My husband introduced me to it, and I've tried making other rices in the years since, but nothing else compares. I make it in a rice cooker, so it's super easy. Just load it up, stir a few times and forget it.
Your recipe sounds great, Tara. I'm going to give it a try next time I have leftovers - which probably will be the next time I make rice. I haven't mastered scaling down dinner yet since my husband deployed.
Louise says
I'm going to have to learn about rice not just being rice