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Balsamic Chicken with Vegetables
This dish can be made on the fly, but it is best if you plan ahead, and let the chicken marinade for at least 4 to 24 hours.
• 1 lb Chicken Breasts
• 1/4 Cup Balsamic Vinegar
• 1 Tablespoon Dijon Mustard
• 1-1/2 Teaspoons Crushed Garlic or 4 Garlic Cloves, crushed
• 1/2 Teaspoon Dried Thyme
• 1/4 Teaspoon Salt
• 1/8 Teaspoon Black Pepper
• 1 Teaspoon Olive Oil
• 8 Ounces Mushrooms, halved or quartered (depending on size)
• 1 Small Onion, cut into wedges
• 2 Medium Zucchini, sliced
Spread the chicken out in a dish. Combine the vinegar, mustard, garlic, thyme, salt, and pepper in a small bowl. Pour 3 Tablespoons of this mixture over the chicken, flipping it to coat, and cover. Cover the leftover marinade. Place the chicken and leftover marinade in the fridge for at least 4 hours if you have the time.
When ready to cook, heat the teaspoon of oil in a large skillet over medium heat, moving it around to cover (can use cooking spray instead). Add the chicken along with all of its marinade (not the reserved marinade) and cook until it is cooked through (no pink left in the middle) – I cover it to retain moisture - flipping only once. Remove the chicken and divide it among your serving plates.
Add the onions to your skillet, and continue to cook for 2-3 minutes, or until they begin to soften. Add the zucchini and reserved marinade, and cook for 2 more minutes, followed by the mushrooms, cooking until all the vegetables reach your desired doneness. Serve the vegetables alongside the chicken. If desired, this dish goes nicely with a grain, such as brown rice or quinoa.