Hi Foodista viewers! So honored to be the featured blog of the day! If this is your first time here I’d like to thank you for visiting. This blog features a wide range of recipes but all of them have a healthy twist. But while I want to keep the food I make healthy, it’s more important that anything I make has to taste fantastic or else my husband and I won’t want to eat it!
Feel free to browse around and check out some of the other offerings on the site – I rotate dinners and switch between chicken, turkey, beef, pork, seafood and meatless dishes so hopefully there’s something for everyone. It’s nice to meet you!
Work has been ramping up again (ah!). I’m the weirdo though that hates not having work to do when I’m at work. I mean, if I’m bored and not doing much I feel like I should be bored laying on my couch and relaxing, not bored sitting there at my screen (although I guess I get money for the second part so I shouldn’t really complain).
Thankfully though, I have the type of job where I never really have to worry about “slow” periods – it’s mostly around the holidays or randomly for a day or two every couple of months.
And on that note of staying busy, a few weeks ago (yes, yes I’m super behind) my CSA came with all these gorgeous red and yellow cherry tomatoes just begging to be used. That along with a huge bag of green beans became the driving force behind this entire meal.
Considering I try to focus on keeping dinners healthy we actually don’t eat a lot of chicken breasts. Maybe it’s because we break down whole chicken ourselves instead of buying parts, or because I often make stir fries where I use thighs to ensure the meat doesn’t dry out or even just because I just prefer the dark meat, but I find myself using boneless, skinless chicken thighs way more than I do the actual breast.
For this recipe though, I wanted to use the last package of frozen chicken we had left so breasts it was. Because we break down our own chickens, we end up having about 4 (4 – 5 oz) breasts which is perfect as far as portioning. If you end up buying standard chicken breasts, I’d recommend getting 2 half pound breasts, and cutting them in half on the diagonal to keep portions reasonable. Whichever route you take, do pound it to about ¼ inch thickness. If you’re pressed for time, you could skip this step, but it’s quick, portions look bigger, and ensures more even and quicker cooking.
- 4 (about 1 – 1 ¼ lb) skinless, boneless chicken breasts
- 3 Tbsp balsamic vinegar
- 2 ½ Tbsp extra virgin olive oil, divided
- ½ Tbsp Italian seasoning
- 1 tsp dried basil
- Salt and Pepper
- 4 cups cherry tomatoes, halved (use a variety of colors if you can get them)
- 2 Tbsp water
- ¼ tsp sugar
- ¼ cup chopped fresh basil
- 2 Tbsp white wine vinegar
- Pound chicken until about ¼ inch thick, being careful not to tear through the breast.
- Combine balsamic vinegar, 1 ½ Tbsp olive oil through salt and pepper, whisking well to combine. Pour over chicken and marinate for at least one hour refrigerated and up to overnight, turning once.
- In a large skillet heat remaining 1 Tbsp over medium high heat. Add chicken cook for 8 – 12 minutes until chicken is done (no pink, cooked to 170 degrees F). Remove to a plate, cover and keep warm.
- Add tomatoes, water, sugar, basil, vinegar and additional salt and pepper to the same skillet. Bring to a boil, reduce heat and simmer for 3 to 4 minutes or until tomatoes begin to break down. Serve tomatoes over chicken.
*Prep time does not include marinating time
- 1 lb green beans, trimmed
- 1 small red onion, cut into ½ inch thick wedges
- 1 Tbsp balsamic vinegar
- 1 Tbsp extra virgin olive oil
- 1 tsp Italian seasoning
- ¼ tsp sugar
- 4 cloves of garlic, minced
- Salt and Pepper
- 2 oz feta
- Preheat oven to 450 and line a roasting pan with foil sprayed with nonstick cooking spray.
- Mix together balsamic vinegar through salt and pepper. Toss green beans and onions with vinegar mix with vegetables then spread in an even layer in the pan.
- Roast for 10 – 15 minutes until beans have started to shrivel and brown.
- When done, remove to a bowl, and toss in feta, mixing well before serving.