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Honey-Balsamic Chicken
with baby spinach caprese salad

Active: 30 min Total: 40 min
Honey, balsamic, and oranges add a lovely flavor to basic chicken breasts. Served up with a simple salad, this will make a classic dinner.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Honey-Balsamic Chicken:
  • Chicken breasts, bone-in and skin-on - 1 1/2 lbs
  • Garlic powder - 1 tsp
  • Oranges - 1 , sliced
  • Cooking oil - 1 Tbsp
  • Balsamic-honey vinaigrette - 3 Tbsp ((ingredients listed separately))
Baby Spinach Caprese Salad:
  • Tomatoes, cherry - 1/2 pint , halved
  • Cucumbers - 1/2 , chopped
  • Mozzarella, fresh - 4 oz , cubed
  • Basil - 2 to 3 sprigs , sliced
  • Spinach, baby - 5 oz
  • Balsamic-honey vinaigrette - ~5 Tbsp ((ingredients listed separately))
Balsamic-Honey Vinaigrette:
  • Balsamic vinegar - 3 Tbsp
  • Honey - 2 tsp
  • Dijon mustard - 2 tsp
  • Cooking oil - 4 Tbsp

Nutrition Facts

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Prep

  1. Chicken - Season both under and over skin with garlic powder and some salt and pepper. Tenderize with a fork. (Can be done up to 1 day ahead)
  2. Make vinaigrette - Whisk together balsamic vinegar, honey, Dijon mustard, and cooking oil. Season to taste with salt and pepper. (Can be done up to 5 days ahead)
  3. Oranges / Tomatoes / Cucumbers / Mozzarella / Basil - If prepping right before cooking, skip to make steps #1 - 2 before returning to this step. Prep as directed.

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Make

  1. Heat oven to 425F (218C).
  2. Heat a skillet over medium-high heat. Add cooking oil and then chicken breasts skin side down. Sear for 3 to 4 minutes until golden and crispy. Flip and remove skillet from heat. Pour chicken’s portion of vinaigrette under the skin onto the meat. Tuck orange slices under skin and then transfer skillet to the oven. Bake for 18 to 25 minutes until chicken reaches 165F (74C).
  3. When chicken is done, toss tomatoes, cucumbers, mozzarella, basil, and spinach with rest of vinaigrette. Season to taste with salt and pepper.
  4. Enjoy chicken with your Mediterranean salad!

Nutrition Facts

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