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    Hi! My name is Leah and I like food! Welcome to my blog about mostly healthy eats! If you have any questions, please feel free to email me at leftoversforlunchATgmailDOTcom.

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Balsamic Chicken with Vegetables


A full day’s worth of veggies in one sitting and not in salad form? Yes, please!


Looking for a way to ramp up your typical chicken, veggies and rice dinner, I found this recipe on AllRecipes. I love love love balsamic so I was all over it.


Aunt Jules’ Balsamic Chicken with Peppers

Original recipe here. Nutrition for my version here.

  • 1 tablespoon olive oil
  • 2 skinless, boneless chicken breast, filleted
  • salt and black pepper to taste
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 orange bell pepper, cut into strips
  • 1 red bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • 1 large red onion, cut into strips
  • 1 bunch fresh asparagus spears, trimmed and cut into 2-inch pieces
  • 10 ounces baby spinach leaves
  • 1/2 cup balsamic vinegar, or to taste
  • 1 tablespoon brown sugar
  1. Heat a large skillet over medium heat, and drizzle the olive oil into the hot skillet. Sprinkle the chicken breasts with salt and pepper, and brown them in the hot oil until the surface is golden and the meat is no longer pink inside, 5 to 8 minutes per side. Remove the chicken breasts to a platter and keep warm.
  2. Heat 1 tablespoon of olive oil in the skillet over medium heat, and scrape up any browned bits of flavor from the bottom of the skillet. Stir in garlic, the bell peppers, red onion, and asparagus, and cook and stir until the vegetables are brightly colored and softened, about 10 minutes. Toss the spinach leaves with the hot vegetables to just wilt the spinach. Divide the cooked vegetables between 4 serving plates, and top each plate with a chicken breast.
  3. Stir the balsamic vinegar and brown sugar into the skillet over medium-low heat, stirring until the vinegar comes to a full boil and the sugar has dissolved. Cook the mixture until reduced and thickened, 3 to 5 minutes; spoon the balsamic sauce over each chicken breast to serve.


I could have done with even more of the balsamic reduction if you ask me. And I overdid the veggies a bit while waiting for the brown rice to get done. But it was a simple way to amp up a pretty standard week night dinner.


4 Responses

  1. Yum, I love balsamic vinegar on just about everything. This looks great!

  2. look at all that delicious balsamic syrup to dip and drag everything through…yum! Theresa

  3. That looks absolutely fantastic. I love vegetable dishes that aren’t salad. This looks like the kind of dinner that would have me swiping my finger around the bowl to get every last drop of syrup.

  4. Saving this one. We LOVE balsamic anything in our house, but it’s been a while since I’ve used it. Time to break it out!

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