We’re doing a new sort of eating plan thing around here these days. I don’t want to use the word diet, but well, I suppose it sort of is just that. I get on these kicks every once in a while and start to freak out about eating non-organic produce, mass produced meat products, and too much boxed and processed food. And, memories of watching Food, Inc., turn me into a temporary vegetarian for a few days.
So I’m on one of these kicks again, and we’ve been eating some really, really yummy stuff! A couple of weeks ago I made this Rachel Ray recipe and it was delicious and so easy. Last night, I whipped it up again with a some roasted local potatoes and asparagus.
Roasted veggies are my most favorite.
Though we aren’t vegetarians, we really only eat meat a 1-2 nights a week. Hello cage-free chicken!
The “glaze” is made entirely with the following three ingredients. How easy is that?
Brown that bird. It’s quite amazing what a little olive oil, salt, and pepper can do to some chicken.
Plate and eat.
This was such a quick and simple dinner. All “whole” foods, perfect for a warm spring dinner, and so yummy!
Orange Balsamic Glazed Chicken with Roasted Potatoes and Asparagus
2 tablespoons extra-virgin olive oil
2 pounds boneless skinless chicken breasts
Salt and freshly ground black pepper
1/3 cup orange marmalade
1/4 cup balsamic vinegar
1/2 cup chicken stock
2 scallions, whites and greens, finely chopped
1 bunch asparagus
any small potatoes (as many as you like)
Preheat oven to 400 degrees. Rinse the asparagus and potatoes and chop into bite sized pieces. Drizzle with oil and sprinkle with salt and pepper. Spread evenly on a baking sheet and bake for 30 minutes or until tender.
In a large pan, heat the extra-virgin olive oil over medium-high to high heat.
Season the chicken liberally with salt and pepper. When the oil is hot and ripples, add the chicken and brown for 5 minutes, then flip. Cook until the chicken is tender and cooked through, about 5 minutes more.
Meanwhile, in a bowl, mix the marmalade, balsamic vinegar, and chicken stock thouroughly. Add to the pan with the chicken and let simmer for 4-5 minutes or until the sauce thickens. Add green onions during the last 2 minutes of cooking.
(Slightly adapted from Rachel Ray’s Orange Balsamic Glazed Chicken)