Best Balsamic Chicken Veggies Recipes

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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

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

ONE-POT BALSAMIC CHICKEN AND VEGGIES



One-Pot Balsamic Chicken and Veggies image

Chicken, vegetables, and sweet potatoes are cooked in one pot and seasoned with a mustardy balsamic vinaigrette in this tasty dinner the whole family will enjoy.

Provided by Lanzzz

Time 55m

Yield 6

Number Of Ingredients 12

¼ cup balsamic vinegar
¼ cup extra-virgin olive oil, divided
1 tablespoon honey
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 pinch crushed red pepper flakes
1 medium sweet potato, peeled
2 (16 ounce) packages chicken tenders
kosher salt to taste and freshly ground black pepper to taste
1 cup chopped asparagus
1 cup broccoli florets
½ cup halved cherry tomatoes

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.

Nutrition Facts : Calories 316.1 calories, Carbohydrate 15.6 g, Cholesterol 85 mg, Fat 13.1 g, Fiber 2.2 g, Protein 32.8 g, SaturatedFat 2.4 g, Sodium 167.1 mg, Sugar 6.6 g

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

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

BALSAMIC VINAIGRETTE CHICKEN & VEGGIES STIR FRY



Balsamic Vinaigrette Chicken & Veggies Stir Fry image

Enjoy our balsamic chicken stir fry with balsamic vinaigrette and brown rice. You can use fresh or frozen veggies with this easy recipe!

Provided by My Food and Family

Categories     Home

Time 4h25m

Yield 4 servings

Number Of Ingredients 4

1 lb. boneless skinless chicken breasts, cut into bite size pieces
1/4 cup KRAFT Lite Balsamic Vinaigrette Dressing, divided
1 pkg. (12 oz.) frozen mixed vegetables (I used a California blend.)
1 cup instant brown rice

Steps:

  • Place the chicken pieces into a re-sealable container. Pour 2 tbsp. dressing over top of the chicken, seal, and refrigerate for at least 4 hours and up to overnight.
  • Remove chicken from dressing discard dressing. Heat a large skillet over medium-high heat. Add the marinated chicken and turn often until cooked through, about 8 minutes. When the chicken is almost cooked through, add in the frozen veggies. Turn the heat down to medium, add in the remaining dressing , and continue cooking until the vegetables are heated through- about 5 minutes.
  • While the chicken is cooking, prepare the brown rice according to the package directions. Set aside.
  • Serve the chicken & veggies alongside the brown rice. Enjoy!

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

ONE PAN BALSAMIC CHICKEN AND VEGGIES RECIPE - (4.6/5)



One Pan Balsamic Chicken and Veggies Recipe - (4.6/5) image

Provided by á-170521

Number Of Ingredients 10

1/4 cup + 2 tablespoons Italian salad dressing
3 tablespoons balsamic vinegar
1 1/2 tablespoons honey
1/8 teaspoon crushed red pepper flakes (more or less to taste)
1 1/4 pounds chicken breast tenderloins
2 tablespoons olive oil
Salt and freshly ground black pepper
1 pound fresh asparagus, trimmed of tough ends, chopped into 2-inch pieces (look for thinner stalks. Green beans are another good option)
1 1/2 cups matchstick carrots
1 cup grape tomatoes, halved

Steps:

  • In a mixing bowl whisk together salad dressing, balsamic vinegar, honey and red pepper flakes, set aside. Heat olive oil in a 12-inch skillet over medium-high heat. Season chicken with salt and pepper to taste, then place chicken evenly in skillet. Cook about 6 - 7 minutes, rotating once halfway through cooking, until chicken has cooked through (meanwhile, chop asparagus and tomatoes). Add half the dressing mixture to skillet and rotate chicken to evenly coat. Transfer chicken to a large plate or a serving platter while leaving sauce in skillet. Add asparagus and carrots to skillet, season with salt and pepper to taste and cook, stirring frequently, until crisp tender, about 4 minutes. Transfer veggies to plate or platter with chicken. Add remaining dressing mixture to skillet and cook, stirring constantly, until thickened, about 1 minute. Add tomatoes to chicken and veggies and drizzle dressing mixture in pan over top (or return chicken and veggies to pan and toss to coat).

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

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

BALSAMIC CHICKEN & VEGGIES



BALSAMIC CHICKEN & VEGGIES image

Categories     Chicken

Number Of Ingredients 10

1/4 cup + 2 Tbsp Italian salad dressing
3 Tbsp balsamic vinegar
1 1/2 Tbsp honey
1/8 tsp crushed red pepper flakes
1 1/4 lbs chicken breast tenderloins
2 tbsp olive oil
Salt / Pepper
1 lb fresh asparagus, trimmed of tough ends, chopped into 2 inch pieces
1 1/2 cups matchstick carrots
1 cup grape tomatoes, halved

Steps:

  • In a mixing bowl, whisk together salad dressing, honey, balsamic vinegar and red pepper flakes, set aside. Heat olive oil in a 12 inch skillet over medium-high heat. Season chicken with salt and pepper to taste, then place chicken in the skillet. Cook about 6-7 minutes, rotating once halfway through cooking. Add half dressing mixture to skillet and rotate chicken to coat evenly. Transfer chicken to a large plate while leaving sauce in skillet. Add asparagus and carrots to skillet, season with salt and pepper to taste and cook, stirring frequently, until crisp tender, about 4 minutes. Transfer veggies to platter with chicken. Add remaining dressing mixture to skillet and cook, stirring constantly, until thickened, about 1 minute. Add tomatoes to chicken and veggies and drizzle dressing mixture in pan over top.

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 @MakeItYours

Number Of Ingredients 11

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!

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