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Honey Balsamic Chicken

<p>This is a delicious dinner recipe that is truly delicious. It combines the sweetness of honey with balsamic vinegar and thyme to create a delicious meal. Serve it with rice and a few choice toppings like chickpeas and cranberries and you will have yourself a fabulous dinner!</p>
4 Servings Recipe By

Ingredients

  • 1 pound Chicken, Boneless Breasts
  • 2 cups Italian Dressing, Gluten Free
  • 1/8 teaspoons Black Pepper
  • 1/8 teaspoons Salt
  • 4 cups cook Brown Rice, Short-Grain
  • 4 tablespoons Balsamic Vinegar
  • 4 tablespoons Honey

Serving Day Ingredients

  • 1/2 cups drain Garbanzo Beans (Chick Peas), Canned
  • 4 ounces Cranberries, Dried
  • 1/2 cups halve Pecans

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 4 oz chicken and 1 cup rice w/ nuts & cranberries
  • 1061 Calories
  • 42g Total Fat
  • 5g Sat Fat
  • 0g Trans Fat
  • 83mg Cholesterol
  • 1333mg Sodium
  • 144g Total Carb
  • 10g Fiber
  • 53g Total Sugars (Includes 16g Added Sugars)
  • 37g Protein
  • 33 WW Freestyle

Make It Now Cooking Directions

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

  1. Place chicken in a bowl and cover with dressing.
  2. Let marinade at least 4 hours or overnight.
  3. Sprinkle chicken with salt, pepper and thyme.
  4. Cook on grill or stovetop for 5-7 minutes on each side, until cooked through.
  5. Prepare brown rice according to package directions.
  6. 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.
  7. Place rice on plate, top with chicken and pour sauce on top.
  8. Garnish with chick peas, dried cranberries, and pecans.

Freeze For Later Cooking Directions

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 chicken and dressing among indicated number of gallon size freezer bags.
  2. Divide cooked rice among 1/2 indicated number of quart freezer bags.
  3. 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.
  4. Let sauce cool.
  5. Divide among 1/2 indicated number of quart freezer bags.
  6. Remove as much air as possible, label & seal all bags. Place all bags together, using tape or another bag, whichever you prefer.

Make From Frozen Serving Day Directions

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
  2. Sprinkle chicken with salt, pepper and thyme.
  3. Cook on grill or stovetop for 5-7 minutes on each side, until cooked through.
  4. Heat rice through in microwave for 3-4 minutes or until heated through.
  5. Heat sauce in microwave or on stovetop for 2-3 minutes, until heated through.
  6. Place rice on plate, top with chicken and sauce.
  7. Garnish with additional recommended toppings, pecans, chick peas, and cranberries.

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