![- Chicken and Marinade Components - 4 boneless, skinless chicken breasts - 1 cup balsamic vinegar - 2 tablespoons honey - 2 tablespoons Dijon mustard - 4 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon salt - 1/2 teaspoon black pepper - Rice and Vegetables - 1 cup long-grain white rice - 2 cups chicken broth - 1 cup cherry tomatoes, halved - 1 cup fresh spinach - 2 tablespoons olive oil - Garnish - Fresh basil for garnish This recipe uses simple ingredients. You will need chicken for protein and flavor. The balsamic vinegar adds a sweet and tangy taste that makes the dish shine. Honey and Dijon mustard help balance the flavors. Garlic and oregano bring depth to the marinade. For the rice, I recommend long-grain white rice. It cooks up fluffy and pairs well with the chicken. Chicken broth adds rich flavor to the rice. Cherry tomatoes and spinach add color and nutrition to the dish. Finally, fresh basil gives a nice touch when serving. Check out the [Full Recipe] for detailed cooking steps. Enjoy making this tasty meal! To start, make the marinade. In a small bowl, whisk together: - 1 cup balsamic vinegar - 2 tablespoons honey - 2 tablespoons Dijon mustard - 4 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon salt - 1/2 teaspoon black pepper This mix adds a bold flavor to the chicken. Next, take 4 boneless, skinless chicken breasts and place them in a zip-top bag. Pour the marinade over the chicken, seal the bag, and refrigerate. Let it sit for at least 30 minutes. For best results, you can marinate it for up to 4 hours. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Take the chicken out of the marinade. Reserve the marinade for later. Add the chicken to the skillet and sear it for about 5-7 minutes on each side. Look for a golden brown color. Use a meat thermometer to check that it reaches 165°F. Once done, set the chicken aside. While the chicken cooks, rinse 1 cup of long-grain white rice under cold water. This helps remove extra starch. After rinsing, add the rice to the same skillet you used for the chicken. Toast the rice for 1-2 minutes, stirring often. This step adds a nice nutty flavor. Next, pour in 2 cups of chicken broth and the reserved marinade. Bring this mix to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes. The rice should become tender and absorb all the liquid. After 15 minutes, stir in 1 cup of halved cherry tomatoes and 1 cup of fresh spinach. Cover again and cook for another 5 minutes. This will wilt the spinach and warm the tomatoes. Finally, slice the cooked chicken and place it over the rice. Drizzle any remaining balsamic marinade on top for added flavor. Transfer everything to a serving dish and garnish with fresh basil. Enjoy your delicious balsamic chicken and rice! For complete instructions, check the Full Recipe. To cook chicken that is juicy, start with the right cut. I recommend boneless, skinless breasts for this recipe. Marinate them well to infuse flavor. Use a zip-top bag to coat the chicken evenly. Let the chicken soak in the marinade for at least 30 minutes. For best results, aim for 4 hours. When cooking, heat the skillet until it's hot. This will help achieve a nice sear. Sear each side for 5-7 minutes. Make sure the internal temperature reaches 165°F for safe eating. Cooking rice can be tricky, but rinsing it helps! Rinse the long-grain white rice under cold water until the water runs clear. This removes extra starch and prevents it from being gummy. In your skillet, toast the rice for 1-2 minutes. This adds a nice nutty flavor. Then, pour in chicken broth and the reserved marinade. Bring it to a boil, then reduce heat and cover. Let it simmer for about 15 minutes. Check that the rice is tender and has absorbed all the liquid. The marinade is key to bold flavors. Mix balsamic vinegar, honey, and Dijon mustard together. Add minced garlic, oregano, salt, and black pepper for extra taste. This mix not only tenderizes the chicken but also gives it a rich flavor. Don’t forget to reserve some marinade after cooking the chicken. Drizzle it over the rice and chicken at the end. This will tie all the flavors together beautifully. If you want a little more zing, add fresh herbs like basil as a garnish. {{image_2}} If you want to mix things up, try different proteins. You can use turkey breasts instead of chicken. Turkey has a lean taste and pairs well with the balsamic flavor. Pork chops are another great choice. They will soak up the marinade nicely, too. For seafood lovers, shrimp works well. Cook them just until they turn pink for the best results. You can make this dish vegetarian with a few simple swaps. Instead of chicken, use firm tofu or tempeh. Both soak up flavors well and provide good protein. Cook them the same way as chicken. For the rice, you can add more veggies like bell peppers or zucchini. These will add color and taste without losing the essence of the dish. To boost the flavor, try adding more herbs or spices. Fresh thyme or rosemary can give a nice touch. You might also consider adding a splash of lemon juice. It adds brightness to the dish. For a little heat, sprinkle some red pepper flakes on top. This will give your meal a spicy kick. If you want to explore the full recipe, check out the Balsamic Bliss Chicken & Rice! After you enjoy this dish, store any leftovers in an airtight container. Let the chicken and rice cool down first. Then, place them in the fridge. They stay fresh for up to three days. This helps keep the flavor intact. When you’re ready to eat, you can reheat the leftovers. Use a microwave or stovetop for best results. If using a microwave, cover the dish to keep moisture in. Heat it for about 2-3 minutes, or until hot. Stir halfway through for even heating. On the stovetop, warm it over low heat. Add a splash of broth if it seems dry. You can also freeze this meal for later. Pack the cooled chicken and rice in a freezer-safe container. Make sure to leave some space for expansion. It will last up to three months in the freezer. When you're ready to eat, thaw it in the fridge overnight before reheating. This keeps the taste great, just like the Full Recipe! Yes, you can use other vinegars. Apple cider vinegar or red wine vinegar work well. They add unique flavors. Each type gives a different taste to the dish. Just remember to adjust the sweetness. If you need a honey substitute, try maple syrup or agave nectar. Both add sweetness. You can also use brown sugar. Just mix it with a bit of water to dissolve it. This keeps the sauce smooth. To make this dish gluten-free, use gluten-free rice. Check your chicken broth for gluten. Most brands are safe, but read labels. Avoid using soy sauce or any gluten-containing ingredients. Yes, you can prepare this dish ahead. Marinate the chicken up to 4 hours in advance. Cook the chicken and rice, then store separately. Reheat before serving. The flavors will blend even better. Balsamic chicken and rice pairs well with steamed vegetables. Try green beans, broccoli, or zucchini. A fresh salad adds crunch. Garlic bread complements the dish nicely too. Each side enhances the meal. For the full recipe, check the recipe section above. This blog post covered the key ingredients for a tasty balsamic chicken and rice dish. We walked through the steps to prepare the marinade, cook the chicken, and assemble your meal. Tips for perfect results and variations for dietary needs were shared. Remember, you can easily adapt the recipe to suit your taste and store leftovers properly. Cooking can be fun and simple, so don’t hesitate to experiment. Use these ideas to create a flavorful dish that you’ll love. 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Balsamic Chicken & Rice
Discover the deliciousness of Balsamic Bliss Chicken & Rice that's perfect for any meal! This easy recipe features tender chicken marinated in a tangy balsamic vinegar blend, served over fluffy rice with vibrant cherry tomatoes and fresh spinach. Ideal for busy weeknights, this dish packs a flavor punch that your family will love. Click through to explore the full recipe and impress your loved ones with this delightful meal!