Balsamic Glazed Chicken And Eggplant Bowl Recipes

GRILLED BABY EGGPLANT WITH BALSAMIC GLAZE

Steps:

• For the grilled baby eggplant: Preheat a grill or grill pan to medium high.
• Cut off the stems from the baby eggplant and slice them in half lengthwise. Make a 1/2-inch-deep crosshatch pattern on the flesh side of each using a knife. Put them in a medium bowl.
• In a small bowl, mix together the oil, rosemary and garlic. Pour the mixture over the eggplant, tossing to coat completely, and sprinkle generously with salt and pepper. Grill, flipping halfway through, until tender and dark, about 10 minutes.
• For the glaze: Meanwhile, in a small saucepan, combine the oil, stock, balsamic vinegar, honey, mustard, lemon juice, salt and pepper. Cook over low heat until the glaze is reduced by half, about 10 minutes. Drizzle over the eggplant to serve.

BALSAMIC GRILLED EGGPLANT

Steps:

• Preheat a grill or a grill pan, over medium-high heat. I like to use a dual-contact electric grill when making this recipe.
• Trim the eggplant edges and slice crosswise into 1/2-inch-thick rounds. You should get about 12 rounds out of a large eggplant.
• In a small bowl, whisk together the olive oil, vinegar, salt, pepper and garlic powder. Brush the eggplant rounds with the mixture, on both sides. Set aside any remaining sauce.
• Grill the eggplant slices until golden brown and fork-tender, about 5 minutes on each side. In my dual-contact electric grill, I grill 5 minutes on one side, then 2 minutes on the second side.
• Brush the eggplant slices with the remaining marinade and serve.

GRILLED EGGPLANT

Steps:

• Gather the ingredients.
• Heat the grill to medium-high
• When the grill is hot, slice eggplant about 1/2-inch thick.
• In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, herbs, salt, and pepper. Brush both sides of the eggplant slices with the oil and vinegar mixture.
• Place eggplant on the hot preheated grill.
• Grill the eggplant for about 10 to 15 minutes, turning and basting occasionally.

BALSAMIC GLAZED CHICKEN

Steps:

• Preheat oven to 425°. In a large bowl, combine balsamic vinegar, honey, mustard, andgarlic and season with salt and pepper. Whisk until combined. Add chicken thighs and toss until fully coated. Transfer to the fridge to marinate, at least 20 minutes and up to 1 hour.
• Meanwhile, prep potatoes: In a medium bowl, add potatoes and chopped rosemary and season with salt and pepper. Add 1 tablespoon oil and toss until combined. Set aside.
• In a large ovenproof skillet over medium-high heat, heat remaining tablespoon oil. Add chicken and sear, skin side down, 2 minutes, then flip and sear 2 minutes more. Add potatoes, nestling them between chicken, and top with rosemary sprigs.
• Transfer to the oven and bake until potatoes are tender and chicken is cooked through, 20 minutes. (If potatoes need longer to cook, transfer chicken to a cutting board to rest and continue cooking potatoes until tender.)
• Serve chicken and potatoes with pan drippings.

SKILLET BALSAMIC-GLAZED CHICKEN

Steps:

• Whisk together the vinegar, chicken broth, sugar, garlic, and Italian seasoning in a small bowl. Put chicken in a shallow bowl and add marinade. Allow to marinate for 20 minutes, turning chicken halfway.
• Heat oil in a large skillet over medium-high heat. Remove chicken from marinade and place in skillet, saving marinade. Cook chicken for 4 minutes on each side. Add remaining marinade and cook until chicken is no longer pink in the center and the juices run clear, and sauce has started to thicken and coat chicken, 4 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BALSAMIC-GLAZED CHICKEN

Steps:

• Season chicken with salt and pepper. Mix balsamic vinegar, soy sauce, water, and brown sugar together in a small bowl until sugar is dissolved.
• Heat oil in a large skillet over medium heat. Brown chicken in the hot oil until no longer pink in the center, 3 to 4 minutes per side. Remove from the skillet and set aside.
• Add mushrooms and onion to the skillet, adding more oil as needed. Cook over medium heat until soft, about 5 minutes. Return chicken to the skillet and pour balsamic glaze on top. Reduce heat to low and let simmer gently until sauce thickens slightly and chicken is warmed through, 3 to 4 minutes.

BALSAMIC GLAZED CHICKEN AND EGGPLANT BOWL

Steps:

• I first halved an eggplant and carefully cut out the inside which I chopped into 1/2 slices. I evened out the inside to use the shell as a "bowl." I salted the eggplant slices and "bowl" with kosher salt and let sit for 30 mins. While that was sitting, I started reducing 1.5 cups of balsamic and 3 tbspn of sugar. After it reduced it to about 1/2-1/3 cups (it took about 30 mins)... I let it cool. This made a nice balsamic glaze/syrup. Preheat grill to direct med-high. After the eggplant sat for 30 mins, I rinsed all the salt off and threw chicken on the grill. As the chicken was cooking, I sliced (into 1/2 slices) a yellow pepper and a red onion. I brushed all veggie slices and the "bowl" with evoo, lightly salted and peppered. When I flipped the breasts, I threw the veggies on (skin side up on the bowl). After a few mins, flip veggies. When the veggies and chicken finished, I tented the chicken, and cut the veggies into 1/2 cubes/pieces. I tossed them in a mixing bowl with a little of the balsamic syrup, scooped them into my eggplant bowl, topped with feta and threw back onto the grill until the cheese melted. Finally, I plated the chicken and eggplant bowl, and drizzled both with the syrup.