This chicken with balsamic vinaigrette is the centerpiece for the perfect weeknight or company meal! It’s a delicious, simple recipe that was already in my repertoire before we needed to eliminate grains, dairy, and eggs. It’s best with a bit of prep (marinating all day) but it’s dead simple and gets rave reviews from nearly everyone I’ve ever served it to.
I usually pair it with roasted potatoes (with olive oil, garlic, fresh rosemary, and salt) and roasted broccoli (with olive oil, garlic, Aleppo pepper, and salt). If you do that you can chop and start the potatoes roasting at 425, put in the chicken when you’re 30 minutes to dinnertime, and then add the broccoli pan for the last ten minutes. If you guests are late just shut off the oven but keep everything in there and it’ll be warm and perfect whenever they’re ready!
Chicken with Balsamic Vinaigrette
Notes
I usually thaw the chicken the night before, and marinate it first thing in the morning if I intend to serve it for dinner.
After baking you can pour the marinade into a saucepan and bring to a boil (for safety and to thicken) for use as a sauce, if desired.
Ingredients
- 4 boneless skinless chicken breasts
- 1/2c extra virgin olive oil
- 1/2c balsamic vinegar
- 1/4c Dijon mustard
- 1/4c lemon juice (bottled works as well as fresh)
- 4 cloves garlic, minced
- Salt & Pepper
Instructions
- Mix dressing ingredients in a Mason jar or measuring cup. Pour dressing in large Ziploc bag with chicken breasts, and let marinate in the fridge for 8 hours or overnight.*
- Preheat oven to 425. Pour chicken and all marinade into baking dish.
- Bake for 30 minutes.
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