This recipe came about by randomly throwing together some things I already had on hand for dinner the other night. Surprisingly it turned out great! (Last week I had like 3 major fails!)

What You Need:

2-3 Chicken Breasts, butterflied and cut in half

1 Package of Grape/Cherry Tomatoes

1 Bunch of Asparagus, trimmed and cut in half (about 2 inch pieces)

3 Cloves of Garlic, chopped finely

1 Shallot, chopped

1 1/4 Cup of Vegetable Broth

1 Tbsp of Corn Starch

1 Tbsp of Dairy Free Butter (or regular)

Balsamic Glaze (for drizzling at the end)

Salt & Pepper to Season

Olive Oil Spray

1 Package of White or Brown Rice, cooked

In a large pan over medium/high heat, spray with olive oil, and then add your salt and pepper seasoned chicken breasts. Cook for 3-4 minutes, depending on how thick they are. Once they are browned up on the one side, then flip and cook on other side. Pull chicken out of pan, just shy of being completely cooked through. Set on a plate and cover with foil.

In the same pan add your butter, shallot, garlic, tomatoes and asparagus. Let sauté up a bit, about 3 minutes. Then add 1 cup of vegetable stock. Stir up the brown bits on the bottom of the pan and let simmer. Season with salt and pepper.

Take your 1/4 cup of vegetable stock and heat for 45 seconds in the microwave. Combine with 1 tbsp of corn starch and whisk until dissolved. Stir this slurry into your sauce to thicken it up. Continue stirring until thick, and then drop heat down to medium/low.

Add your chicken back into the pan and let cook through/heat up for about 5 minutes. While this is happening pop your bag of rice in the microwave.

Serve your chicken and veggies over rice, and make sure to spoon out some sauce over top. Finally drizzle with your balsamic glaze.

Advertisements

Leave a Reply

Your email address will not be published. Required fields are marked *

Instagram

Instagram has returned invalid data.