Rachel Pitzel

*This blog is sponsored by Perdue Farms. All opinions are my own along with all photos and the recipe. With two kids and a puppy, This Balsamic Chicken is what you need to make weeknight meals easy! One thing my entire family can agree on is chicken. So we make a lot of chicken! I love the flavor of balsamic, so I made this easy weeknight Balsamic Chicken recipe you can whip up in under 30 minutes. Just remember to marinate the chicken ahead of time for the most flavorful dinner. I often marinate mine a day ahead in a ziploc bag, and pop it in the refrigerator. When I'm really ambitious, I marinate 4-5 different kinds of chicken and freeze them, for those really lazy or busy nights. Then you can enjoy dinner in about 15-20 minutes if you grill the chicken in a cast iron grill pan or on the BBQ. Living in Southern California, we BBQ year-round, which is a huge timesaver. Bonus: my husband does 99% of our grilling! I'm very picky when it comes to our chicken. As I've shared with you before, I spend a lot of time researching where our food comes from. I prefer to buy meat from farmers who treat their animals well, use as many natural and organic ingredients and practices, and who follow good practices. That's why I love Perdue Farms. I've been to several of the farms they raise chickens at (they use family farmer's for over 90% of their chicken) and I was so impressed by what I saw. For this Balsamic Chicken recipe, I'm using their Harvestland Chicken Breasts that come in pre-portioned sizes. They are boneless, skinless chicken, and they are already thinly pounded. This means this chicken will cook faster during the week and evenly. During the week, every second starts in the evening, so I like using products that save time. And now you can purchase a chicken bundle and have it delivered RIGHT TO YOUR DOORSTEP from Perdue Farms. This chicken is also great if you are cooking a small portion or just for yourself, like the rare nights I'm home all alone. Okay that never happens. But let's just pretend it did, this is what I would use to cook for myself. I do use them for making myself lunch though! Once you master this chicken, I have a delicious and healthy salad you can whip up in under 15 minutes. I always make extra chicken for easy leftover lunches or dinner the next night. This Balsamic Chicken recipe is gluten free, dairy free, paleo and Whole30 aproved too! Easy Weeknight Balsamic Chicken. Crave a healthy meal without a lot of time? This balsamic chicken is packed with flavor but short on things that are bad for you. Make extra chicken to serve in salad or on a sandwich for leftovers. 1/2 cup Balsamic Vinegar (use a really good one!) 2 lbs Bonelness, Skinless Chicken Breastskinless Thinly Pounded. 3 cloves Garlic Finely Minced. 1 tbsp Olive oil or Avocado Oil. 1 tbsp Dijon Mustard (I love Maile!) 1/2 1sp Garlic Powder. 1/2 tsp Onion Powder. 1/4 tsp Black Pepper. 1/4 tsp Salt. 1/2 tsp Dried Oregeno. 1/2 tsp Dried Parsley. 1/4 tsp Red Pepper Flakes (optional if you like a little heat!) Nonstick Spray. Make your marinade! Whisk together the balsamic vinegar, garlic, olive or avocado oil, mustard, garlic onion powder, parsley, oregano, salt, pepper and pepper flakes (optional) until you have a smooth consistency. Ensure chicken is thinly pounded. I used the Perdue Farms Harvestland chicken breast that's already thin and even. If your chicken is not, use a meat mallet to pound chicken to about 1/2 an inch thick. This ensures it will cook quickly and evenly, and the marinade will more evenly coat the chicken. In a ziploc bag or a dish, pour marinade over chicken. Refrigerate for at least 30 minutes, but the longer you can marinate, the better! I often marinate overnight and you can also freeze your chicken with the marinade for a future easy dinner. When ready to cook, coat grill pan or grill with nonstick spray. Warm pan for one minute or prep BBQ. Cook chicken on one side until done, about 4 minutes per side. Let cool on cutting board, and cut into pieces. Eat and enjoy! *This blog is sponsored by Perdue Farms. All opinions, the pictures and recipe are my own.

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