Pan Seared Balsamic Chicken and Vegetables
Every now and then a recipe comes along that blows my socks off. I never know when it's going to happen, or why, or some days, even HOW!
I hit the market, buy what looks the absolute best and freshest and then come home to my "magic chemistry set" (which is what my man calls Stacey Hawkins Spices, lol) and see what happens.
This week, I created a one skillet meal with some organic chicken thighs I found on sale and a thick, rich balsamic marinade. Threw them together with some zucchini and tomatoes. The result? Pan Seared Balsamic Chicken and Vegetables. OMG this is soooo good!!
Made in a cast iron skillet (the key to a great "crust" on the chicken) over medium high heat and then finished in the oven, the result was one my family RAVED about and of course, I loved it because it is decadently Lean and Green.
The key is to start with the marinade and let the chicken sit to soak up all they yummy-ness. You can do as little as 20 minutes or you could whip this together in the morning and let it sit all day.
The combination of the Balsamic Mosto Cotto and the hot cast iron pan make for a flavor sensation that will put this recipe on your go-to list forever. There's a little crisp, a little thick rich sauce and the mellowness of veggies all with a pop of Tuscan Flavor. It's sublime.
You can have tons of fun with this one too- mix and match the veggies (and swap out the seasoning to match) to create new combinations every time. No matter what you use, I promise you will never be hungry. Happy Cooking! Stacey
Pan Seared Balsamic Chicken and Vegetables
- Prep Time: 5 Minutes
- Cook Time: 25 Minutes
- Total Time: 25 plus marinade time Minutes
Servings: 4 Serving
- 1 1/2 pounds boneless, skinless chicken thighs
- 1Tablespoon (one Capful) Stacey Hawkins Tuscan Fantasy Seasoning or salt, pepper, garlic, red pepper, parsley, garlic powder and onion to taste
- 4Tablespoon Stacey Hawkins Balsamic Mosto Cotto or balsamic reduction
- 1Tablespoon Dijon Mustard
- 2 C cherry or grape tomatoes, halved
- 2 C zucchini sliced into 3/8" slices (try to have the zucchini around 1" in diameter- smaller ones cook faster and have less seeds)
- 1/3 C water
- Whisk together balsamic, mustard and seasoning in a bowl large enough to hold the chicken.
- Add the chicken and toss to coat. Place in the refrigerator for 20 minutes, up to 8 hours to marinade.
- When ready to cook, preheat oven to 425 degrees.
- Place a well-seasoned cast iron skillet (large enough to hold all the chicken without crowding) over medium-high heat.
- Shake off the excess marinade (reserving it in the bowl for later) and place the chicken in the pan. Cook until seared and slightly browned, about 5 minutes. Flip chicken and cook an additional 5 minutes on the other side.
- While chicken is cooking, prepare the vegetables.
- Add water to remaining marinade in the bowl and whisk to combine.
- Scatter the vegetables around the pan. Season with a pinch of salt and pepper (or Stacey Hawkins Dash of Desperation for additional flavor).
- Pour the marinade mixture over the veggies & chicken. Toss to combine together. Place in the preheated oven for 15 minutes additional.
- Remove from oven and serve hot.
Serving Size is 5 ounces of chicken, 1 C of vegetables and 2 T sauce.
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Nutritional Data Information:
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guaran- tee. The data is calculated through an online nutritional calculator, Very Well Fit. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.