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BALSAMIC GLAZED CHICKEN
05

BALSAMIC GLAZED CHICKEN

NUTRITION
HEALTHY RECIPES
Aug 30, 2024

BALSAMIC GLAZED CHICKEN

Balsamic Glazed Chicken is a delightful combination of sweet, tangy, and savoury flavours, making it an irresistible choice for dinner. This recipe features a succulent chicken breast marinated in balsamic vinegar, honey, olive oil, and garlic, creating a rich glaze that coats the chicken beautifully. The balsamic glaze adds depth of flavour, while the honey provides a subtle sweetness that balances the tanginess. This dish is perfect for a quick weeknight meal or a special weekend dinner. Serve it with roasted vegetables, a fresh salad, or your favourite side dish for a delicious meal.

RECIPE CATEGORY

Entrée, Dinner

SERVING SIZE

1

CUISINE

Italian

PREPARATION / TECHNIQUES

Marinate, Pan-Fry, Glaze

OCCASION / HOLIDAY

Weeknight Dinner, Family Gathering, Date Night, Special Occasion

SPECIAL CONSIDERATION / DIETARY CONCERNS

Healthy, Low Fat, Gluten-Free, Quick & Easy, High Protein

DISH TYPE

Chicken Dish, Entrée

INGREDIENTS FOR BALSAMIC GLAZED CHICKEN

  • 1 chicken breast (150g)
  • 1 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1/2 tbsp olive oil
  • 1 clove garlic, minced
  • Salt and pepper to taste

FULL NUTRITIONAL INFORMATION

  • Calories: 260 kcal
  • Protein: 26g
  • Carbohydrates: 12g
  • Sugars: 10g
  • Fibre: 0g
  • Fat: 12g
  • Saturated Fat: 2g
  • Sodium: 300mg
  • Potassium: 450mg
  • Vitamin C: 2% of Daily Value (DV)
  • Calcium: 2% of Daily Value (DV)
  • Iron: 6% of Daily Value (DV)

PREPARATION FOR BALSAMIC GLAZED CHICKEN

  1. Prepare the Marinade: Whisk together balsamic vinegar, honey, olive oil, minced garlic, salt, and pepper in a small bowl until well combined.
  1. Marinate the Chicken: Place the breast in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken and thoroughly coat it. Seal the bag or cover the dish and refrigerate for at least 30 minutes or 2 hours for a deeper flavour.
  1. Preheat the Pan: Heat a non-stick pan over medium heat. Add a slight drizzle of olive oil if needed.
  1. Cook the Chicken: Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken in the hot pan and cook for 5-7 minutes on each side until the internal temperature reaches 75°C (165°F). Ensure you cook the chicken correctly.
  1. Glaze the Chicken: Pour the remaining marinade into the pan during the last 2 minutes of cooking, allowing it to reduce and thicken into a glaze that coats the chicken.
  1. Rest and Serve: Let the chicken rest for 5 minutes to allow the juices to redistribute. Serve hot, drizzled with the balsamic glaze and your favourite sides.

PREP TIME

10 minutes (plus 30 minutes to 2 hours of marinating time)

COOKING TIME

12-14 minutes

TIPS FOR BALSAMIC GLAZED CHICKEN

  • Reduce the balsamic vinegar separately before adding it to the chicken for a more decadent glaze.
  • Be careful not to overcook the chicken, as it can become dry. A meat thermometer is helpful to ensure it reaches the right temperature.
  • Add fresh herbs like rosemary or thyme to the marinade for added depth of flavour.

VARIATIONS

  • Add a splash of soy sauce to the marinade for an umami twist.
  • Substitute the chicken breast with boneless chicken thighs for a juicier result.
  • Incorporate a teaspoon of Dijon mustard into the marinade for a bit of tanginess.

PREPPING AND STORAGE

  • Fridge: Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out.
  • Freezer: Marinate the chicken, then freeze it raw in a sealed bag for up to 3 months. Thaw in the fridge overnight before cooking.

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