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Gluten Free Dairy Free Honey Balsamic Chicken

Every now and then you come across a must-try recipe.  This is sure to make your list.  Chicken marinated in Italian dressing, topped with a delicious sauce of honey and balsamic vinegar, served on a bed of rice and then topped with cranberries, pecans and chick peas.  This truly equals a wonderful dinner that appears gourmet.  Shh.  We won’t tell that it wasn’t as hard as it appears!

Gluten Free Dairy Free Honey Balsamic Chicken

Author/Source:  adapted from Comfy in the Kitchen

mindy @ Onceamonthmom.com

Ingredients:

  • 1 pound chicken breasts, boneless skinless
  • 2 cups Italian dressing (GFDF)
  • salt, pepper and thyme to taste
  • 4 cups cooked brown rice
  • 4 Tablespoons balsamic vinegar
  • 4 Tablespoons honey
  • 1/2 cup chick peas
  • 1/2 cup dried cranberries
  • 1/2 cup pecan halves
  • 1 cup feta cheese (optional topping–if not DF)

Directions:

Place chicken in a bowl and cover with dressing. Let marinade at least 4 hours or overnight.  Sprinkle chicken with salt, pepper and thyme.  Cook on grill or stovetop for 5-7 minutes on each side, until cooked through.  If not already cooked, prepare brown rice according to package directions.  Combine balsamic vinegar and honey in a small saucepan. Bring to a simmer on med-high heat, let thicken about 3-5 minutes, stirring occasionally.  Place rice on plate, top with chicken and pour sauce on top.  Garnish with chick peas, dried cranberries, pecan and feta cheese (optional).

Freezing Directions:

Place chicken and dressing into gallon size freezer bags.  Prepare brown rice according to package directions.  Let cool.  Place rice in a quart size freezer bag.  Combine balsamic vinegar and honey in a small saucepan. Bring to a simmer on med-high heat, let thicken about 3-5 minutes, stirring occasionally.  Let sauce cool.  Place sauce in a quart size freezer bag.  Remove as much air as possible, label & seal all bags. Place all bags together, using tape or another bag, whichever you prefer.  TO SERVE:  Thaw all bags.  Sprinkle chicken with salt, pepper and thyme.  Cook on grill or stovetop for 5-7 minutes on each side, until cooked through.  Heat rice through in microwave for 3-4 minutes or until heated through.  Heat sauce in microwave or on stovetop for 2-3 minutes, until heated through.  Place rice on plate, top with chicken and sauce.  Garnish with additional recommended toppings, pecans, chick peas, cranberries and feta cheese (optional).

Servings:  4


**conversion chart image provided by Erik Spiekermann

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