Balsamic Chicken Breasts avec légumes Recipe

Balsamic Chicken Breasts avec légumes Recipe

Balsamic vinegar isn't just something you put over salads as a dressing, it's such a diverse ingredient, and paired with the right ingredients it has the potential to turn something that could be plain, into something super tasty

Ingredients

3/4 cup balsamic vinegar

1/2 cup water

1 teaspoon dried minced onion

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon dried minced garlic

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon paprika

1/4 teaspoon crushed dried rosemary

1/4 teaspoon dried parsley flakes

1/4 teaspoon chili powder

1/8 teaspoon dried oregano

4 (6 ounce) skinless, boneless chicken breast halves

Method

Whisk together the balsamic vinegar, water, onion, red pepper flakes, garlic, salt, pepper, paprika, rosemary, parsley, chili powder, and oregano in a bowl, and pour into a re-sealable plastic bag. Add the chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 30 minutes to overnight.

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminium foil, or lightly grease a broiler pan. Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade, and place the chicken breasts onto the baking she

Bake in the preheated oven until the chicken breasts are golden brown, and no longer pink in the centre, about 40 minutes

Vegetables

Vegetables I would serve with this would be things like
 

-smoked paprika roasted potatoes, roast butternut squash and steamed broccoli florets

-roasted red onion quarters, steamed baby leeks, glazed baby carrots with sautéed cumin potatoes