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Balsamic Glazed Chicken - Dump and Go Dinner

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Balsamic Glazed Chicken - Dump and Go Dinner

Angela
The Cook
4 Servings
6 Ingredients
4 Comments

Gluten Free Dairy Free Balsamic Glazed Chicken is sweet, savory, tangy, easy and versatile. You can pair it with anything your garden dishes out – just right for the lazy days of Summer!

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4 Servings
6 Ingredients
4 Comments

Ingredients

  • ½ cups Brown Sugar
  • ½ cups Balsamic Vinegar
  • ½ cups Honey
  • 1 tablespoon chop Rosemary, Fresh
  • 4 teaspoons mince Garlic, Cloves
  • 10 individual Chicken Tenders, Fresh

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide all ingredients into the indicated number of gallon sized freezer bags. Remove as much air as possible, seal, label and freeze.

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Make From Frozen Serving Day Directions

Stovetop

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Grill chicken until cooked through.
  2. Put marinade into a pan and simmer for 10-15 minutes.
  3. Serve chicken with sauce.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
about 2.5 chicken tenders
Amount Per Serving
Calories
459
Total Fat
3g
Saturated Fat
0g
Trans Fat
0g
Cholesterol
108mg
Sodium
141mg
Total Carbohydrates
66g
Fiber
0g
Sugar
61g
Protein
44g
WW Freestyle
15

Categories

shellfish-free, fish-free, soy-free, gluten-free, dairy-free, gluten-free-dairy-free, traditional, spring, summer, fall, egg-free

Categories

shellfish-free, fish-free, soy-free, gluten-free, dairy-free, gluten-free-dairy-free, traditional, spring, summer, fall, egg-free

4 Comments

Join the discussion

  1. If you are going to be daring enough to use marinade that raw chicken has been sitting in, you must boil it (per Kelly’s recipe) and then simmer it. I would prefer to reserve enough marinade to simmer on its own.

    Reply

    1. You are correct – you do need to simmer the marinade and that is why it is in the cooking instructions for safety. Always bring a marinade that has had raw meat in it to a rolling boil for one minute while stirring constantly if you choose to use it for basting as per food safety guidelines, such as in this publication: http://extension.usu.edu/files… This recipe requires your to boil for longer, however you could, of course, make extra marinade for serving.

      Reply