Balsamic Chicken is probably one of the best spring/summer foods that you can have. It’s light, healthy, and has a powerful flavor. When you’re eating this, there is no need for a heavy dressing or competing flavors. Plus, it becomes even healthier when you add kale and different veggies to make a more filling meal. Personally, I’d use this recipe as meal prep for lunch for work.
I recommend using Balsamic Vinegar di Modena. There have been debates on which brands and types of Balsami Vinegar are real, but if you stick with moderately priced bottles that are marked as di Modena, you should be okay. If you would like to spring for a more expensive bottle, be my guest. It’s pretty much like picking out wine, but without the alcohol.
Ingredients:
1/3 cup balsamic vinegar
1/2 cup chicken broth
1 tbsp white sugar
1 tsp garlic powder clove
1 teaspoon dried Italian herb seasoning
1/2 lb chicken tenderloins
6 cups kale
handful of grape tomatoes or mini sweet peppers (optional)
Recipe (3 servings):
- Combine balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning and chicken in a bowl. Marinate for 1 hour.
- Heat the olive oil in a large skillet. Place the chicken in the heated pan and cook for 5-7 minutes each side, about 7 minutes per side. Extra marinade should have evaporated.
- Divide kale into three containers or bowls. Top with chicken and vegetable of choice.
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