Balsamic Glazed Chicken

Discover the story

We love versatility and options around here!

This Balsamic Glazed Chicken is a great dinner recipe that literally everyone loves! Not only is it easy to make and delicious, there are a couple of options for using the leftovers too. You know we don’t like to waste anything here at WOT!

You can use your leftover chicken in a wrap, a salad, or a sandwich for lunch the next day. Take our advice when we say you should make extra. Trust us, you will eat it!

Balsamic Glazed Chicken

Ingredients

2 tbsp. olive oil
1 large garlic clove, peeled and minced
2 boneless, skinless chicken breasts, 2 large pieces sliced in half lengthwise to make 4 pieces
salt
black pepper
1/4 tsp. crushed red pepper flakes
1/4 cup low-fat Italian dressing
2 tbsp. balsamic vinegar
1-1/2 tbsp. honey to taste
1 cup asparagus, trimmed of tough ends, chopped into 2-inch pieces, look for thinner stalks or green beans are another option
1 cup grape tomatoes, halved lengthwise
1 cup heaping cup of baby spinach

Additional salad ingredients

Diced red onion
Crumbled feta cheese
Mixed baby lettuces

Instructions

Over medium heat, heat olive oil in a sauté pan, add minced garlic, and cook until lightly golden.
Add the chicken to the pan and season with salt and pepper.
Cook until golden brown and then flip the chicken, seasoning the second side with salt and pepper and cooking until golden brown.
Remove the chicken from the pan. Add the crushed red pepper flakes and stir in the pan.
Remove the pan from the heat, add the salad dressing, balsamic vinegar, and honey, and stir to combine.
Return the pan to heat and add the chicken back to the pan.
Add the asparagus and cook until desired tenderness, add tomatoes, and baby spinach. Toss the vegetables in the sauce to coat.
Plate, serve, and enjoy!