Balsamic Glazed Chicken

Balsamic Glazed Chicken

After poking around, I’m going to make balsamic glazed chicken for dinner tonight. It’s pretty cold out still. And I’ve been playing clean out the kitchen and found a bunch of boneless and skinless chicken breasts in the freezer.  And I have some balsamic vinegar that I should use up so I can buy fresh stuff.

At least I know what they are. I found a bunch of chicken drumsticks that I’ll thaw out and marinate in two weeks when the kid is home from college on her Spring break.  I do wish I’d label better. I think I found some pulled pork. And I have some minestrone that I made when daughter was home for winter break. I’ll have to thaw that too.

Watch the video and see how easy it is to make this one pot meal.

You can see the full recipe at Delish.

What Would I Change

I don’t have any fresh rosemary nor baby red potatoes. So I either need to buy those or use what I have.  I do have two russets and some onions. And I have fresh thyme.

So I will bake one potato and cut it in half lengthwise for hubby and me. And I’ll bake the breasts along with onions. They take on a lovely flavor and complement the balsamic vinegar and mustard.  The breasts have no fat on them to speak of. They may have little bits. So I’ll want to be sure to roast it enough to cook but not to dry out.

I also have Brussels sprouts which I can roast along saving me time.

This is already a fairly low carb dish. But if you wanted to go further, then I’d recommend parsnips or sweet potatoes in place of regular potatoes.