Balsamic Chicken and Vegetables Recipe

Name: Balsamic Chicken and Vegetables Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Ingredients: ⅓ cup balsamic vinegar; 2 tablespoons honey; 1 tablespoon light brown sugar; 3 tablespoons olive oil; 2 teaspoons cornstarch; ½ teaspoon salt; ½ teaspoon pepper; 4 Thin-sliced boneless skinless chicken breasts; about 2 cups broccoli florets; about 1 1/2 cups sugar snap peas; 2 to 4 tablespoons water

User Reviews

4.6

72 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
4 servings
Calories
191 kcal
Course
Lunch
Cuisine
American

Balsamic Chicken and Vegetables Recipe

Jade Rice

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🍗🥦💚 This balsamic chicken recipe is easy, ready in 15 minutes, healthy, and made in one skillet! The chicken is juicy and moist while the vegetables are perfectly crisp-tender.

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Ingredients

Servings

⅓ cup balsamic vinegar
2 tablespoons honey
1 tablespoon light brown sugar packed
3 tablespoons olive oil divided
2 teaspoons cornstarch
½ teaspoon salt or to taste
½ teaspoon pepper or to taste
4 Thin-sliced boneless skinless chicken breasts about 1 pound, seasoned with salt and pepper
about 2 cups broccoli florets
about 1 1/2 cups sugar snap peas peapods may be substituted
2 to 4 tablespoons water optional and if necessary

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Instructions

To a medium bowl or large measuring cup, add the balsamic vinegar, honey, brown sugar, 1 tablespoon olive oil, cornstarch, salt, pepper, and whisk to combine; set sauce aside.
To a large skillet, add 2 tablespoons olive oil, add the chicken breasts, season with salt and pepper to taste, and cook over medium-high heat for about 5 minutes or until chicken is about 75% cooked through. Flip chicken halfway through cooking. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. I used thin-sliced chicken breasts because they cook quicker.
Add the sauce, noting that it may bubble up in the first few seconds.
Add the vegetables, evenly sprinkled over the skillet, some will be on top of the chicken. If necessary, add 2 to 4 tablespoons water to help the vegetables steam. Adding water will vary based on the amount of natural juices the chicken released while cooking.
Cover skillet and allow vegetables to steam for about 3 to 5 minutes, or until crisp-tender and chicken is cooked through. Stir to evenly coat vegetables with sauce.
Taste sauce, check for seasoning balance, making any necessary adjustments before serving (more salt, pepper, dash of honey or balsamic vinegar, etc.)

Equipments used:

Notes

Will keep airtight in the fridge for up to 4 days. Serve cold or reheat gently prior to serving if desired.

Nutrition Information

Show Details

Serving 1serving Calories 191kcal (10%) Carbohydrates 22g (7%) Protein 3g (6%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 8g Cholesterol 1mg (0%) Sodium 315mg (13%) Potassium 253mg (7%) Fiber 2g (8%) Sugar 17g (34%) Vitamin A 675IU (14%) Vitamin C 61mg (68%) Calcium 47mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 191 kcal

% Daily Value*

Serving	1serving
Calories	191kcal	10%
Carbohydrates	22g	7%
Protein	3g	6%
Fat	11g	17%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	8g	40%
Cholesterol	1mg	0%
Sodium	315mg	13%
Potassium	253mg	5%
Fiber	2g	8%
Sugar	17g	34%
Vitamin A	675IU	14%
Vitamin C	61mg	68%
Calcium	47mg	5%
Iron	1mg	6%