Balsamic Chicken with Eco-friendly Beans

 

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15 minute Balsamic Chicken || Quick & Easy || Dinner Recipes

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Instructions. Whisk together Greek yogurt, vinegar, olive oil, dijon mustard, honey, and salt and pepper. Grease a large pan/skillet. Brown chicken for 2-3 minutes on each side over medium heat.

Add green beans and sauce, stir to coat. Cook for 10-15. Balsamic Chicken with Green Beans. Ingredients. 1 pound green beans, trimmed and rinsed; 2 teaspoons olive oil, divided; 1 pound button mushrooms, sliced; 4 cloves garlic, thinly sliced; 1 lemon, zested and juiced; 1 yellow onion, cut into 1/4-inch thick rings; 1 pound boneless, skinless chicken breast, sliced 1/2-inch thick; 2 tablespoons balsamic vinegar.

How to Make Balsamic Chicken and Veggies. Whisk together salad dressing, balsamic dressing, honey and red pepper flakes. Season chicken with salt and pepper and cook 6 – 7 minutes in a skillet. Add half the dressing mixture to the skillet and toss to. Directions: In a medium bowl, whisk together balsamic vinegar, honey, Dijon, garlic, oregano and basil; season with salt and pepper, to taste.

In a gallon size. Add 1 Tbs Garlic infused olive oil to a medium skillet and heat over medium to medium-high heat. Add mushrooms and saute 3-5 minutes.

Add Green Beans and saute an additional 2 minutes. Step 3. Add beans to bowl and toss well to combine. Cover to keep warm.

In large non-stick skillet, heat remaining 1 tsp oil on medium. Add onion and saute’ for 5 minutes. Add chicken, thyme, vinegar, and salt, and cook, stirring often, for 8 minutes until the thickest part of chicken is cooked through. Remove from heat and serve with beans. Makes 4.

Heat remaining 1 Tbsp oil over medium-high, add chicken and season with salt and pepper. Cook 3-4 minutes on both sides and remove once browned & cooked though. Remove from pan, set aside.

In the same skillet, lowering heat to medium, add your homemade Greek dressing, honey, balsamic vinegar. Heat & stir until bubbling. Add back in the mushrooms, and green beans, toss. 1. Mix together dressing, balsamic vinegar and honey in a measuring cup. 2. Heat 1 Tbsp of the oil and sauté the mushrooms for 4 minutes until they have started to brown, then add the green beans and cook for another 4 minutes or until the green beans are crisp.

Drizzle with the remaining olive oil, season with salt and pepper, and stir to coat. Bake for 25 minutes. Remove the sheet pan from the oven and toss the green beans with the potatoes and tomatoes. Remove the marinated chicken breasts from the plastic bag, reserving the remaining marinade in the bag.

Balsamic-Maple Sauce: ¼ cup balsamic vinegar ½ cup maple syrup (not pancake syrup) 2 pinches of kosher salt; +/to taste Pinch of black pepper ; +/to taste ¼ tsp thyme 2 cloves garlic; minced/grated 1 tsp soy 2 large chicken breasts or 6-8 tender strips Onions: In a large sauté pan, add the olive oil or butter and heat it on medium-high.

List of related literature:

LEFTOVERS: Use leftovers to make White Bean and Chard Gratin: Scrape the leftovers into a lightly oiled baking dish, sprinkle with bread crumbs and Parmesan, and drizzle on 1 or 2 tablespoons olive oil.

“Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine” by Martha Rose Shulman
from Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine
by Martha Rose Shulman
Rodale Books, 2007

In a shallow baking pan, roast 4 large YELLOW ONIONS, quartered, in 1/2 cup BALSAMIC VINEGAR and 2 TBS OLIVE OIL until brown and fragrant, about 40 minutes.

“Cooking for Healthy Healing: The healing recipes. Book two” by Linda Page
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Add the cut artichoke hearts and parsley to the skillet with the shallot-spinach mixture and gently toss the ingredients together.

“Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health” by Ivy Larson, Andy Larson
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WHY THIS RECIPE WORKS: To create a quick and healthy spinach side dish, we wilted the spinach in a saucepan and added garlic and red pepper flakes to complement the earthy, mineral flavor of the greens.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
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Add the vinegar to deglaze the pan, then add the brown sugar and chicken stock.

“Big Green Egg Cookbook: Celebrating the Ultimate Cooking Experience” by Big Green Egg
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Combine ¼ cup minced shallot or scallion, 3 tablespoons lemon juice, 2 tablespoons canola oil, 2 tablespoons minced fresh thyme, 2 tablespoons minced fresh parsley, and 2 tablespoons soy sauce in bowl; season with pepper to taste, and transfer to zipper-lock bag.

“The Cook's Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes” by Cook's Illustrated
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Finishing the black beans with balsamic vinegar and cilantro added bright, fresh notes.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
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With a slotted spoon, transfer the cooked onions and garlic to the lentil mixture; stir in the spinach, cumin, coriander, lemon juice, a bit of salt and pepper, and 1 cup water.

“Cooking with the Bible: Biblical Food, Feasts, and Lore” by Anthony F. Chiffolo, Rayner W. Hesse
from Cooking with the Bible: Biblical Food, Feasts, and Lore
by Anthony F. Chiffolo, Rayner W. Hesse
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WHY THIS RECIPE WORKS: Overcooked spinach, bitter burnt garlic, and pallid lemon flavor are all too often the hallmarks of this simple side dish.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
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Add the chard and spinach to the pan, together with the parsley, marjoram, mint, and sage.

“The Art of Cooking: The First Modern Cookery Book” by Maestro Martino of Como, Luigi Ballerini
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University of California Press, 2005

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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32 comments

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  • So many people don’t realize how flavorful balsamic vinegar is and what it can add to a dish. Obviously you’re not one of them. ������������

  • Made this tonight, it was delicious! Especially the tomatoes. Only problem was the temperature and time for the chicken. 355F wasn’t hot enough and 30 minutes wasn’t long enough. Other than that, it was wonderful.

  • I love the accent
    Chicken looks lovely
    I know how you feel, when you have been on your feet all day and feel tired at the end of the day
    ��������������Thank you

  • Like 52������very well presented and looks yummy…����������new subscriber here..Hope u will also subscribe to my channel dear beautiful friend ����������

  • You do a really great job on this channel Isabella! Informative and fun style you have, not to mention excellent recipes! Keep up the great work!

  • Scrumptious chicken dinner. Love how you prepared it. Nice, healthy and lean. Great job Isabella. Thanks for all your support as well. I appreciate you very much.

  • Hey Isabella,
    This balsamic chicken recipe with rice will make my dinner awesome,
    Thank you so much for this super easy recipe,
    I also loved the camera work from shots taken from different angles to editing, everything was fab…��
    Lots of love and hugs to you from ���� ����

  • That’s a health good looking green bean salad. Love the way you make the dressing. Big like, thumps up. Let’s sty connected. Subscribed.

  • Superb recipe with full flavors and looks yummy with great taste.
    Definitely, this balsamic chicken should be prepared by chicken-eating lovers.
    Thanks for sharing. Love and regards.

  • I really liked this healthy recipe.its mouthwatering and so yummy.you cooked it with love as it seems to me.stay happy I wish to see you at the top.

  • I’m saving this one! The sauce looks so amazing, and that chicken was very juicy. I’m a big mushroom fan too so I would love this whole thing! ��

  • Hey Courtney! Just wanted to throw a suggestion for a emulsification to use in your baked veggie dish. Use about a 1/2 cup or more of Olive Oil Salt, Pepper, Garlic (minced, diced,chopped,whatever ) Italian Seasoning, Zest and the juice from 2 Lemons. Just throw it all in a bowl, use a whisk to vigorously whip the crap out of it until it turns creamy. After all my veggies (2 red & 2 russet potatoes -1/2 each of vadalia & red onions 1 green & 1 red bell pepper 1/2 pound cherry tomatoes -1 pound of fresh green beans ) were cut-up into medium / small pieces I mixed the potatoes in the liquid first and put them in a 9″x13″ baking dish and baked in a 375 degree pre heated oven for 15 minutes before adding the dipped red & green bell peppers and the green beans ( mix / stir after adding ) baked another 15 minutes then added the dipped red & vadalia onions and tomatoes ( mix / stir after adding ) then baked for another 15 minutes then turn the oven to broil until you get just a little char on some of the edges ( flavor ). You could use a baking sheet instead of the baking dish. I watched what you did with your veggies and chicken with the slices of lemon and I thought, hmm, I’m gonna kick that recipe up a couple of notches. I used this emulsification but, did’t really take precise measurements so make it to your taste. Recipes aren’t etched in stone, let your own taste buds decide what it needs more or less of. BTW, the only recipes that ” are ” pretty much etched in stone are baking recipes. I hope you and your hubabubba have a awesome up-coming weekend. Love and wishes of health and happiness from East Tennessee.

  • Do you have a broccoli cheddar soup recipe? Or itialian wedding soup? Would love to see you make one of those! You’re doing great work!����

  • Definitely going to give this a try for tomorrow’s dinner. Never disappointed with your recipes! I made the avocado brownies Monday evening and didn’t get a chance to send you a picture on Snapchat because they were devoured instantly lol!!! Like I said never disappointed ����

  • Thank you, needed a tasty and easy meal prep chicken and veggie dish. Also noticed your video editing style is different. I like it.

  • @Melle0NL please do:D I know it is supposed to be easy, but still no normal person really knows how to do it. Perfect for a video:D

  • Hi Em, this green bean salad looks so good! So fresh, just a perfect summer dish. It’s so hot here, I guess it’s time to do more salads and forget about cooking and baking, for at least one month or so.

  • when Ive made this recipe, Ill take the pan off the heat before adding the Balsamic and with the fat it makes a more cohesive sauce (almost like an emulsion). Just a thought…Cheers.

  • Laura I go to all of your recipes each time I am cooking something new! Just had to say I’m a huge fan and I love all of your recipes:) thanks girl!

  • I love how she toots her own horn as she’s cooking, that’s awesome. That’s how you know it must be good. Can’t wait to try this. Laura’s the best.

  • By no means Laura cooked the pancetta long enough to burn when you add Balsamico, ingredients that absorb it easily get very dark. My question would be if Pancetta is different from bacon/”Speck” in Southern Tyrol and Austria?

  • I was wondering, if you can substitute the green beans for some asparagus? I’m not a big fan of greens but I love some asparagus:)

  • Looks great but the only thing I would add would be to grate some fresh parmesan-reggiano cheese over the top and add a handful of pine nuts and stir that at the end…put that on a nice hand-fired decorative square platter and snip fresh parsley on top with a sprinkle of Hungarian paprika for that colorful presentation…
    Ciao
    Captain

  • where do I get panchetta and porchutto? sorry if I’m spelling wrong. some of your dishes calls for this and I can’t find them where I live. I use bacon but I want the real stuff!

  • Laura is the only woman I know that can eat green beans and make it sounds like she is eating something different with her awesome remarks “fabulous”..lol. gotta love this woman. I wish my man eats veggies so i can feed him this…hehehehe

  • @dollybarbie07 She’s a professional chef and ran her own restaurant…plus basically was born cooking. She has definately found her calling. I’m sure she knows tons more and I can’t wait for her to share them all:0)

  • I love your cooking but recently have decided to eliminate all animal products from my diet. Is there any substitute for the pancetta that you know of that would work for me? I’d appreciate any feedback. Thanks:0)

  • I keep dropping the tomatoes on the counter but mine don’t get magically cut in half, How can I get past this??? jk! I will definitely be making this! Peace

  • I’m sure you’lll be getting questions about what one can use instead of pancetta, if you keep kosher or halal. After watching many Laura Vitale and Foodwishes videos, I think the best bet is to substitute with chopped salami. It comes the closest in terms of saltiness, fat and consistency. I’ve never tried it but I can’t think of anything else (ie chicken has different flavor, beef different texture and flavor, sausage different texture).If someone tries salami please let us know how it goes!

  • Love this one all my favorite ingredients final plate up looked fantastic nice job and someone is getting more comfortable in-front of the camera nice job!!

  • can you make some vegetarian meals besides salads? i’m a new vegetarian and i have a hard time using the ingredients i have please:D

  • I’ve been researching into fat loss using metabolic cooking and found an awesome resource at Lakan Food Tactic (google it if you’re interested)