Balsamic & Herb Chicken Veggie Bowl
- Serving Size4
Ingredients
- 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
Directions
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: grazedandenthused.com
Print Recipe
Recipe Categories
- Appetizers (32)
- Bacon (33)
- Beef (33)
- Beverage (1)
- Breads (4)
- Breakfast (38)
- Chicken (91)
- Condiments (8)
- Crockpot Recipes (21)
- Desserts (45)
- Egg (44)
- Fish (16)
- Holiday Recipes (29)
- Instant Pot (11)
- Main Courses (188)
- Pork (16)
- Salads (15)
- Sausage (13)
- Shrimp (3)
- Side Dishes (30)
- Snacks (27)
- Soups (20)
- Spirits (1)
- Turkey (25)