Balsamic Chicken and Veggies - New Day Cleveland

Balsamic Chicken and Veggies - New Day Cleveland

Buckeye Blends Balsamic Chicken and Veggies

  • Dish Type: Main Course
  • Season: All Year
  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Serves: 4 - 6

Balsamic Sauce Ingredients

    • 3 tablespoons extra virgin olive oil
    • 3 tablespoons balsamic vinegar
    • 2 tablespoons honey
    • 1 tablespoon lemon juice
    • 1 tablespoon Dijon mustard
    • 1 teaspoon cornstarch
    • 1 tsp EACH dried oregano, dried basil, salt, pepper

Chicken & Veggies Ingredients

    • 1 1/4 pounds chicken breast chopped into 1 1/2-inch pieces
    • 1 large sweet potato, peeled chopped into 1/2-inch pieces
    • 2 tablespoon olive oil
    • 1 shallot, chopped
    • 1 lb fresh asparagus ends trimmed, chopped into 2-inch pieces
    • 1 ½ cups cherry tomatoes


  1. Whisk the balsamic sauce ingredients together in a medium bowl. Add to a bowl or freezer bag with the chopped chicken; set aside to marinate while you chop the veggies and steam the sweet potatoes (up to 30 minutes at room temp or 4 hours in the fridge).
  2. Add chopped sweet potatoes to a microwave safe bowl with a lid. Add water it reaches ¼-inch up the sides. Cover and microwave for 5-7 minutes or until fork tender; drain and set aside.
  3. Add olive oil in a large skillet over medium-high heat. Sauté chicken for 1 minute then add shallot and cook just until the outside of the chicken is no longer pink. Add the asparagus, and tomatoes and cook an additional 1-2 minutes or until asparagus are crisp-tender.
  4. Add the sweet potatoes back to the skillet. Cook, stirring constantly, until chicken is cooked through and the sauce is thickened, about 1 minute. Taste and add brown sugar for sweeter, balsamic or lemon juice for tangier. Enjoy!
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