Balsamic & Herb Chicken Veggie Bowl

  • Serving Size4


    • 1 yellow onion, chopped
    • 1 small head red cabbage, thinly sliced
    • 2 c shredded Brussels sprouts
    • 2 T broth or water
    • 1 1/2 lbs chicken breast, bite size pieces
    • 1 T Dijon mustard
    • 2 T approved oil, divided
    • 4 garlic cloves, chopped
    • 1 tsp sea salt, divided
    • 3 T balsamic vinegar
    • 1 tsp dried oregano
    • 1 tsp granulated onion or onion powder



    Heat 1 T of approved oil in a large 12-inch stainless steel skillet over medium heat.


    Sauté onion until browned, 3 to 4 minutes. Add cabbage and garlic and sauté for 3 to 4 minutes until cabbage is browned and crisp tender. Add Brussels and ½ tsp salt and sauté for 4 to 5 minutes.


    Meanwhile, whisk balsamic, broth, and mustard together. Pour into pan and toss to coat, scraping up any browned bits. Reduce heat to medium low and cover the pan with a lid for 2 minutes until vegetables are tender to your preference. Transfer to a large glass dish.


    Heat remaining tablespoon of approved oil in skillet over medium heat. Add chicken breast with oregano, onion powder and remaining ½ tsp salt. Cook for 3 to 5 minutes until browned and cooked through. Serve on top of the veggies with a drizzle of balsamic on top!

    Recipe adapted from:

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