Vinaigrette Chicken And Vegetables Recipes

ONE-POT BALSAMIC CHICKEN AND VEGGIES

Steps:

• Whisk balsamic vinegar, 2 tablespoons olive oil, honey, mustard, garlic, and red pepper flakes in a small bowl. Set vinaigrette aside.
• Cut sweet potato into 1/4-inch thick fries.
• Heat remaining oil in a large skillet over medium heat. Add sweet potato fries and cook, turning every 5 minutes, for 20 minutes. Remove from the pan and set aside.
• Add chicken to the pan and season with salt and pepper. Sear until golden, about 3 minutes per side. Remove from the pan and set aside.
• Add asparagus, broccoli, and cherry tomatoes; season with salt and pepper. Cook until asparagus and broccoli are bright green and tomatoes are slightly wilted, about 5 minutes. Move veggies to one side and add chicken and potatoes back into the pan. Pour in vinaigrette. Toss veggies and chicken slightly until chicken is cooked through and vinaigrette has thickened, about 5 more minutes.

CHICKEN AND VEGETABLES WITH BALSAMIC VINEGAR

Steps:

• In a large skillet, heat olive oil over medium high heat.
• Add the chicken and cook, turning, until golden brown on the outside and white throughout, about 10minutes.
• Remove to a plate.
• Add potatoes and shallots to skillet and cook, stirring often, 2 to 3 minutes, until the shallots are soft.
• Stir in the broth, scraping and loosening the brown bits on the bottom of the pan.
• Add the leeks, carrots and red pepper.
• Heat to boiling.
• Reduce heat to medium low and simmer for about 8 minutes, until the potatoes are tender.
• Stir in the garlic powder, salt, pepper and balsamic vinegar.
• Heat to boiling.
• Return the chicken to the pan, spoon the sauce over the chicken and cook over low heat for 2 to 3 minutes to heat through.

CHICKEN AND VEGETABLE SALAD

Steps:

• Heat gas or charcoal grill. Brush chicken with 1 tablespoon of the dressing. Carefully brush oil on grill rack. Place chicken, zucchini and onion on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning once, until chicken is no longer pink in center and vegetables are tender. Add tomato halves to grill for last 4 minutes of cooking.
• Remove chicken and vegetables from grill to cutting board. Cut chicken crosswise into thin slices; coarsely chop vegetables.
• In large bowl, toss chicken, vegetables and remaining 6 tablespoons dressing. Add arugula and cheese; toss gently. Serve immediately.