You can not deny the importance of a healthy meal. You feel different when you get up from eating. Your energy filled and not weighed down. This dinner is just that. It’s healthful, light, packed with flavor and color! I’ll be honest, I used to be kind of intimidated by balsamic vinegar. I’ve studied chefs working wonders with it but never felt brave enough to give it a go in a meal, until now. I’m SO glad I took the leap and tried it out. It makes a beautiful glaze in this recipe. Please join me and give it a try…so deliciously good!
4 chicken cutlets ( or 2 thick boneless chicken breast cut length Wise to make 4 thin cuts)
1 lb asparagus
1 pint heirloom cherry tomatoes
1 tablespoon olive oil
Coarse sea salt
1 cup rice
2 cups chicken broth
For Balsamic Glaze:
1 cup aged balsamic vinegar
3 tablespoons honey
1 tablespoon teriyaki sauce
1 clove fresh garlic, minced fine
Salt and pepper
Boil 2 cups chicken broth in a medium saucepan add in 1 cup rice. Bring to a boil. Then turn on low to simmer and cover. ( about 40 min)
Heat olive oil in a large skillet on medium high heat. Quickly snap the ends of asparagus, and halve the cherry tomatoes, toss them in a little salt and pepper and set aside. Pat chicken dry, salt and pepper each side and lay them down in the hot oil. 4 min on each side. When you flip them for side number two add in asparagus and tomatoes around the chicken in the skillet. Let the veggies soften for about 5 minutes turning stove heat down.
For the glaze…put aged balsamic in a small sauce pan on medium heat and let reduce down by half. Add in honey, teriyaki, and garlic then whisk it we’ll. (this process takes about 20-30 min) you can start it before you cook the chicken.
Serve chicken over rice. Pour glaze over chicken in small amounts. Enjoy! Serves 4