#balsamic chicken marinade

[banhbotloc]

[ID: 3 photos of an oval baking dish with marinated chicken thighs, tart cherries, and rosemary show 1) the dish before baking with the chicken barely visible under the pile of cherries, 2) after baking, with the chicken in a brown sauce with the cooked down cherries, and 3) with a spoon and only one piece of chicken left. End ID]

the beginnings of the end of farmers market cherry season, celebrated with genuinely my new favorite recipe: bone in skin on chicken thighs + olive oil + balsamic + lots of shallots + honey + tart cherries + rosemary + salt + pepper

[chicago-geniza]

Tried making toast. Threw up toast. Managed a bath but it set off my arrhythmia and I threw up again. Finished Constantinople chapter and now catching up on Age of Napoleon podcast. Sometimes you get got by gastroparesis and try again tomorrow

[thevisionshazy]

Cuisine - Balsamic Chicken In order to add flavor and color to pan-fried chicken breasts, this balsamic chicken recipe uses a sweet, tangy marinade made of balsamic vinegar that also serves as a sauce.

[smarsupial]

Meat and Poultry Recipe

Make the marinade for this chicken and tomatoes dish right in the baking dish so you can move it straight to the oven for an easy dinner.

[beckypittman]

Mama's Balsamic Vinaigrette This sweet, rich balsamic dressing can be used as a marinade for chicken, on green salads, or over vegetables.

[stewarteastonart]

Maple-Balsamic Vinaigrette This balsamic and maple vinaigrette dressing with Dijon mustard is delicious on chicken or shrimp salads. Also doubles as a marinade for pork!

[kehmy-art]

Recipe for Balsamic Chicken This balsamic chicken recipe uses a sweet, tangy balsamic vinegar marinade that doubles as sauce to give pan-fried chicken breasts flavor and color. 1 clove garlic minced, 1 teaspoon dried Italian herb seasoning, 1/3 cup balsamic vinegar, 1/2 cup chicken broth, 2 tablespoons white sugar, 1 tablespoon olive oil, 4 skinless boneless chicken breast halves

[caramhel]

Roasted Balsamic Chicken with Baby Tomatoes - Chicken Breast To make dinner quick and simple, prepare the marinade for the chicken and tomato dish right in the baking dish.

[mynameisgerms]

Roasted Rosemary Chicken And Vegetables

In balsamic vinegar flavored with rosemary, chicken, bell peppers, eggplant, carrots, and onions cook. You can serve this flavorful dish hot or at room temperature.

[rizento]

Balsamic Chicken Recipe In order to add flavor and color to pan-fried chicken breasts, this balsamic chicken recipe uses a sweet, tangy marinade made of balsamic vinegar that also serves as a sauce.

[ddxp]

Meat and Poultry - Baked Maple Chicken Thighs These four ingredients are all you need to make this simple dinner of maple chicken thighs with Dijon mustard and balsamic vinegar.

[bestofcosplay]

Roasted Balsamic Chicken with Baby Tomatoes - Chicken Breast

[beautyandlifestyleblog86]

Meal Prep Recipes for Lowering Blood Pressure and Improving Heart Health:

Recipe 1: Grilled Lemon Herb Chicken with Roasted Vegetables

Ingredients:

- 4 boneless, skinless chicken breasts

- 2 tablespoons olive oil

- Juice of 1 lemon

- 2 cloves garlic, minced

- 1 teaspoon dried oregano

- 1 teaspoon dried thyme

- Salt and pepper, to taste

- 1 medium zucchini, sliced

- 1 red bell pepper, sliced

- 1 yellow bell pepper, sliced

- 1 small red onion, sliced

- 1 tablespoon balsamic vinegar

- Fresh parsley, for garnish

Instructions:

1. In a bowl, mix olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper. Add chicken breasts to the marinade and let sit for at least 30 minutes.

2. Preheat grill or grill pan over medium-high heat. Grill chicken for 6-8 minutes per side, or until cooked through.

3. Preheat oven to 400°F (200°C). On a baking sheet, arrange zucchini, bell peppers, and red onion. Drizzle with olive oil, balsamic vinegar, salt, and pepper. Roast in the oven for 20-25 minutes, or until vegetables are tender.

4. Divide grilled chicken and roasted vegetables into meal prep containers. Garnish with fresh parsley.

5. Store in the refrigerator for up to 4 days. Reheat before serving.

Recipe 2: Quinoa and Black Bean Salad with Avocado Dressing

Ingredients:

- 1 cup quinoa, rinsed

- 1 can black beans, drained and rinsed

- 1 red bell pepper, diced

- 1 cup cherry tomatoes, halved

- 1/4 cup red onion, finely chopped

- 1/4 cup fresh cilantro, chopped

- 1 avocado

- Juice of 1 lime

- 1 clove garlic, minced

- 2 tablespoons olive oil

- Salt and pepper, to taste

Instructions:

1. Cook quinoa according to package instructions. Let cool.

2. In a large bowl, combine cooked quinoa, black beans, red bell pepper, cherry tomatoes, red onion, and cilantro.

3. In a blender or food processor, combine avocado, lime juice, garlic, olive oil, salt, and pepper. Blend until smooth.

4. Pour avocado dressing over the quinoa salad and toss to combine.

5. Divide the salad into meal prep containers. Store in the refrigerator for up to 3 days.

These meal prep recipes are high in fiber, lean protein, healthy fats, vitamins, and minerals, all of which are beneficial for lowering blood pressure and improving heart health. Enjoy these delicious and nutritious meals throughout the week.

[chicago-geniza]

Tried more leftover balsamic marinade chicken with asparagus, zucchini, roasted red + yellow peppers, and mushrooms, and was able to keep it down this time. Drinking even more electrolyte powder with seltzer, pink salt, and lemon juice. Got a second job interview. Rescheduled allergy shot. Had telehealth appointment. Can sit up without presyncope or vomiting now. Nothing can do anything to me. I am so behind on work and have so much trash to take out / so much cleaning to do. Onwards

[fuckkbrunch]

Thank fuck I've now learned to read the whole recipe all the way through before starting...

Pretty easy one. Didn't expect to be eating it at room temp though.

Start with summer veg, tomato paste, garlic and thyme. I used my fancy French thyme, obviously.

All diced to the same size, and only use the outer bits of the eggplant that have skin on them. A waste of an eggplant in my opinion, but those are the instructions.

Sautee the onion and garlic on medium high until soft, season it then add the thyme and tomato paste. Dump that on a sheet pan to cool. Then clean the pan, oil, and sautee each vegetable seperately. Salt and pepper the batches as you go, then dump each on to a sheet pan to cool. Methodical and satisfying.

Tell me that isn't so fucking satisfying. Now the weird part. Once it's all at room temp, combine with balsamic vinegar (Tony says good quality aged stuff. I saw the Parts Unknown episode in France, I know the quality vinegar he wants. I cannot afford that. So I'm using Kirkland Signature brand), torn basil and a splash more olive oil (I used good Tunisian olive oil, at least).

Mix thoroughly, cover and sit at room temp for THREE TO FOUR HOURS to allow the flavours to marry. What the fuck. Never in my life have I ever. Then you're expected to serve it at room temp as well. Sure bro.

I did a simple baked herbed chicken breast as a main, nothing fancy that might outshine the ratatouille itself. Could've used a carb though.

| Ratatouille |

Taste is a 3 out of 5. Fresh and summery.

Difficulty is a 2 out of 5. Knife work and quick sauteeing, pretty straightforward.

Time was like 40 minutes, until the 3-4 hour marinade. Fuck sake.

I completely see why Tony says this isn't a real ratatouille and that his French friends judged him for it.

The veg is supposed to be cooked together into a sort of stew. I'm pretty sure you're supposed to serve it hot. This is an okay side dish, but you make a bunch of extra work for yourself.

It was pretty good eaten cold from the fridge the next day...

[kabillieu]

Making dinner is, as always, a struggle. I'm doing so much better than I used to, but it still gives me daily anxiety and I have a difficult time with motivation and inspiration. And yet--still I like to eat. And good food at that.

I have so many IRL and online friends who are amazingly talented, creative, and flexible cooks. I wish I had even a fraction of many of your talents! But I can usually follow a recipe, and I have gotten better about the planning that goes into cooking. I try to strike a good balance between ignoring my family's pickiness and accommodating them. I've cooked some good meals lately, many of which are repeat dishes, and I just wanted to record them here. So here's what we've had in the last week and a half or so.

BLTs on sliced sourdough from the grocery store bakery with Caesar salads. I ate the rest of the sourdough toasted with butter over the course of the week and now may have high cholesterol. Worth it.

Balsamic chicken thighs and mushrooms over rice with broccoli . I make this recipe all the time. It's like a sweeter chicken adobo, so Dominic loves it, and my kids like it too. It's just really, really good.

Roasted sweet potato and black bean tacos with a bagged Southwestern style salad. For this dinner I had to modify my kids' plates because they are knuckleheads who won't eat tacos or sweet potatoes or black beans or salad. But this is what I wanted to eat, so I made the exact dinner I wanted for myself. Even though it was an easy meal, it took forever to get all the food on the table. I made my plate last and then dramatically dropped it before I could sit down, creating a HUGE, dangerous mess with shards of plate everywhere. It was VERY sad, I cut my ankle, but Dominic cleaned it up and I made another taco and everything was fine.

Ina Garten's skillet-roasted chicken and potatoes with green beans. I've made this recipe before, and it is WONDERFUL. I skip the buttermilk marinade because I just don't have time for it, and it is still good. I stir fried the green beans with olive oil, garlic powder, and Lawry's seasoning because that's how @thebarbaricyawp made green beans for us when she and G visited us over the 4th, and I always copy her because she is the best cook I know.

I also made Eric Kim's cold noodles with zucchini for lunch a couple times because I love his recipes but also because I love zucchini and my family acts like I'm trying to poison them when I make it. It's a fun recipe and satisfies my need for novelty as well as zucchini.

Last night Dominic grilled steaks, and I made the sides, and everything was delicious. I made more green beans, mushrooms, horseradish sauce, and these roasted potatoes. The potatoes were excellent. I made the horseradish sauce by stirring together roughly equal portions of sour cream, mayonnaise, and prepared horseradish, and it is so incredibly delicious every time.