Balsamic Chicken with Vegetables
Cook these delicious and juicy balsamic chicken fajitas with vegetables like carrots, bell peppers, broccoli, cherry tomatoes, green beans, and corn. It’s a delicious dish that cooks all in one pan without the need for oil.
Reviewed by Editorial Team of Kiwilimón
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3 comentarios
Ingredients
2
Servings
- 1/2 cups balsamic vinegar
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- 1 tablespoon Dijon mustard
- 1/2 teaspoons rosemary
- 1/2 teaspoons thyme, in powder
- 1/2 teaspoons onion powder
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- 1/2 cups broccoli, cut into small pieces
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- 1/2 cups green beans, in small pieces
- 1/2 cups bell pepper, colored in julienne
- 1/2 cups baby corn, cut in half lengthwise
- 1/2 cups cherry tomato, colored in halves
Preparation
20 mins
25 mins
Low
- In a bowl, mix balsamic vinegar with honey, garlic, mustard, rosemary, thyme, onion, salt, and pepper. Set aside.
- Season the chicken fajitas with salt and pepper and sear over medium heat in the new “Healthy Cooking” range from T-fal® when the red spot (Thermo-spot) is completely red. Add the vegetables except for the corn and tomatoes, drizzle with the balsamic vinegar mixture, and cook for about 10 minutes or until the vegetables are tender and the chicken is fully cooked, stirring occasionally.
- Add the corn and tomatoes, cook for 5 more minutes and drizzle with a little more sauce. Season with salt and pepper.
- Serve immediately and accompany with steamed rice.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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