Orange Balsamic Chicken for Two
Lately I’ve been feeling pretty unmotivated in the kitchen. Late nights at school leave me too tired to try anything new, or that will require more than a few ingredients. I need quick, easy meals on busy weeknights that I can make at the last minute, without the need for prep and planning.
It was with these parameters in mind last week that I threw together what turned out to be a pretty eye-catching dish: Orange Balsamic Chicken.
I had a couple of boring chicken breasts on hand with no exciting plans for their dinner debut when my eyes landed on the bowl of fresh oranges a friend had recently picked for me from her yard (thanks Jen!).
I’d seen a delicious-looking fish dish recently prepared with lemon slices on top and thought it would be cool to recreate that idea with the oranges.
From there it was just a matter of grabbing anything else in the fridge that seemed like it would make sense: Cherry tomatoes? Always. Balsamic Vinegar? Strong yes. Leftover sage? Why not!
The combination of sweetness and acidity from the orange, tomatoes and vinegar were just the thing to punch up my bland chicken breasts, and the sage added a savory, earthy aroma. Finally, the orange slices on top really gave the dish that wow factor.
Suffice to say, my honey thought I’d went to great lengths to prepare this elaborate meal.
If you’d like to similarly impressive your man or friends without spending hours in the kitchen, try the recipe below – it’s simplicity will be our little secret!
- 2 Boneless Skinless Chicken Breasts
- 1 C. Multi-colored Cherry Tomatoes
- 1 Orange, cut in half
- ¼ C. Balsamic Vinger
- 1 tsp. Extra Virgin Olive Oil
- 4 Sprigs of Sage
- Salt + Pepper to taste
- Place chicken breasts in a small baking dish and brush with EVOO. Squeeze the juice of half an orange over the chicken and pour vinegar over. Make sure all sides are covered. Cover dish and refrigerate for at least ½ an hour. *If you don't have time, you can bake straight away.
- Heat oven to 350.
- Slice cherry tomatoes and scatter around chicken. Scatter sage sprigs around dish. Place 1-2 orange slices on top of chicken breasts.
- Bake for about 20-25 minutes.
- Remove sage or place on the side for garnish.
Note: In the recipe I mention marinating the chicken breasts if you have time. I did not do that when I made it and it tasted great. I think if you do have the time though it would be a great way to really emphasize the flavor.
I served my chicken with a side of red quinoa. Some other great accompaniments would be couscous, wild rice, or a nice spinach salad.
If you go the salad, try my three-ingredient orange balsamic dressing to stick with the citrus theme!