BRAISED BALSAMIC CHICKEN
4 skinless, boneless chicken breast, cubed
Ground black pepper to taste
1 tsp minced garlic
2 Tbsp extra virgin olive oil
1 onion, thinly sliced
¼ cup chicken broth
¼ cup + 1 Tbsp balsamic vinegar
1 (14.5 oz) can petite diced tomatoes
1 tsp dried basil
1 tsp dried oregano
½ tsp dried rosemary
¼ tsp dried thyme
Cooked quinoa (cook in chicken broth)
~ Season chicken breasts with ground black pepper
~ Heat oil and brown chicken, onion and garlic
~ Pour tomatoes and balsamic vinegar over chicken and season with basil, oregano
rosemary and thyme
~ Simmer until chicken is no longer pink
~ Serve over quinoa
NOTES:
~ I use a high quality balsamic vinegar. If yours isn't as potent, you might want to back down on the chicken broth and up the balsamic vinegar in equal ratios. You can eliminate
the chicken broth all together and just use 1/2 cup balsamic vinegar if you choose
~ Also tasty in a wrap and sprinkled with cheese if desired
