Balsamic Herb Baked Chicken
Perfectly baked Balsamic Herb Chicken. Marinated in balsamic herb with garlic and honey.
Ingredients
- 1 tablespoon chopped sage
- 1 tablespoon chopped rosemary
- 1 tablespoon chopped parsley
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 teaspoon sea salt
- 1/4 teaspoon red chili pepper flakes
- 1 grated garlic clove
- 1/2 cup olive oil
FOR THE CHICKEN
- 2 medium-sized chicken breasts or 1 pound
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground pepper
- 1 teaspoon garlic powder
FOR THE SALAD
- 2 cups romaine lettuce/kale or any kind of mixed greens
- 1 cup halves cherry tomatoes
- 1 medium carrot, ribbons or julienne
Instructions
- Preheat the oven to 400ºF. Chop the herbs and set them aside. Make the marinade. In a bowl, combine balsamic vinegar, honey, Dijon mustard, sea salt, red chili pepper flakes, garlic, and all the chopped herbs. Slowly add the olive oil while constantly whisking to emulsify. Reserve a tablespoon on the side.
- Season the chicken. Combine sea salt, ground pepper, and garlic powder. Place the chicken in a cast iron skillet or baking dish pan, then rub the seasoning all over, the front and back of the breasts.
- Pour the marinade over the chicken and toss to coat well. Marinate for 10 minutes. Divide the butter into two pieces. Place them on top of the chicken breasts. Bake for 10-15 minutes depending on the thickness or when the internal temperature reaches 165ºF.
- While the chicken is baking, make the side salad. Combine, kale, cherry tomatoes, and carrot in a bowl. Drizzle the reserved marinade on the salad, and toss to coat well. Serve the chicken with the side salad.
