Balsamic Chicken with Corn Salsa

Balsamic Chicken with Corn Salsa

A great recipe to spruce up “boring old chicken” night. This recipe has 3 parts to make this one dish. (I know, I know… but it’s so tasty!)

You can make the corn salsa the night before if you’d like and I recommend making the reduction first.

I made it from my new cookbook, Mindful Eating by combining three recipes in the book, into one. Healthy, colorful and tasty.

Balsamic Reduction Recipe: 

Ingredients:

2 cups- balsamic vinegar (use a good quality vinegar which means no added coloring, or added ingredients.)

Directions:

Put in medium saucepan and bring to a boil over medium heat. Reduce and simmer until it’s reduced by more than half.

Approximately 25-30 minutes.

Note: You’ll know it’s done when while stirring, the reduction sticks to the back of the spoon and is thicker.

Balsamic Chicken

Ingredients:

4- skinless chicken breasts, or tenders

1/8 tsp.- kosher salt

1/8 tsp.- fresh ground pepper

1/2 tsp.- olive oil

2 cups- low sodium chicken stock

2 Tbsp.- Balsamic reduction (recipe below)

Corn Salsa (recipe below)

Directions:

Preheat oven to 375 degrees

Season chicken with salt and pepper on both sides and saute in oil over medium-high heat.

(Get oil hot before adding chicken to get the golden color quickly, as this will be finished in the oven.)

Cook for approx. 2 minutes each side

Add the chicken stock and 1 Tbsp. of the balsamic reduction, stir well to deglaze the pan and cook for 30 seconds

Remove chicken and the liquid to a baking dish and bake on 375 until cooked through, about 10 minutes.

When chicken reaches 165 degrees internally, serve with corn salsa and drizzle with remaining balsamic reduction.

Corn Salsa:

Ingredients:

1- ear of corn

2 Tbsp.- finely chopped red bell pepper

2 tsp.- finely sliced green onions

1/2 tsp. – rice wine vinegar

1/2 tsp. – olive oil

pinch of kosher salt

pinch of fresh ground pepper

Directions: 

Leave the ear of corn UNSHUCKED and either roast in the middle of the oven on 350 degrees for 15-18 minutes or grill it on the grill until some kernels are brown/black and the corn is heated through. (I grilled mine here.)

Let it cool and then shuck it

Cut the corn from the cob

Combine the corn, and all other ingredients in a bowl and stir well, cover and refrigerate until ready to use.

Plate your chicken, top with the corn salsa and more balsamic vinegar and serve with a side of broccoli and rice for a healthy, tasty meal. Enjoy!