Balsamic and soy chicken breast
Enjoy a quick and flavorful meal with our Balsamic and Soy Chicken Breast recipe. Made with tender chicken breasts marinated in tangy vinegar and savory soy sauce, this dish is perfect for a speedy weeknight dinner. Ready in no time and bursting with delicious flavors!
- 31 Mar 2024
- Cook time 20 min
- Prep time 5 min
- 1 Servings
- 3 Ingredients
Cooking a delicious and healthy meal at home doesn't have to be complicated. This simple yet flavorful recipe for Balsamic and Soy Chicken Breast uses just a few ingredients to create a dish that's sure to impress. Whether you're cooking for yourself or for guests, this recipe will add a delightful touch to your culinary repertoire.
Ingredients:
Instructions:
- In a small bowl, combine the balsamic vinegar and soy sauce.
- Place the chicken breasts in a shallow dish or resealable plastic bag.
- Pour the balsamic vinegar and soy sauce mixture over the chicken breasts, making sure to coat them evenly.
- Marinate the chicken in the refrigerator for at least 30 minutes, or up to 2 hours for more intense flavor. If you have the time, marinate overnight for best results.
- Remove the marinated chicken breasts from the refrigerator about 10-15 minutes before cooking to bring them to room temperature, which ensures even cooking.
- Option 1: On the Stove
- Heat a large skillet or frying pan over medium-high heat. Lightly grease the pan with a drizzle of olive oil or a non-stick cooking spray.
- Place the marinated chicken breasts in the skillet. Cook for about 6-7 minutes on each side, or until the chicken is cooked through and no longer pink in the center. The internal temperature should reach 165°F (74°C).
- Once cooked, remove the chicken breasts from the heat or the oven and let them rest for about 5 minutes. This allows the juices to redistribute and results in a more tender finished product.
- Slice the chicken breasts and serve them with your choice of side dishes like steamed vegetables, rice, or a fresh green salad.
- Optionally, drizzle any remaining cooking juices over the sliced chicken for added flavor.
Tips:
- For best results, marinate the chicken breasts in the balsamic vinegar and soy sauce mixture for at least 30 minutes to allow the flavors to fully penetrate the meat.
- Cook the chicken breasts over medium heat to ensure they cook evenly without burning the marinade.
- Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F (75°C) to ensure it is cooked through.
- Let the chicken rest for a few minutes after cooking to allow the juices to redistribute within the meat, which will make it more tender and flavorful.
This Balsamic and Soy Chicken Breast recipe is both quick and easy, making it perfect for busy weeknights or when you need a hassle-free yet delicious meal. By following the tips provided, you can ensure that your chicken breasts come out perfectly cooked and full of flavor every time. Enjoy this savory dish with your favorite side dishes for a well-rounded and satisfying meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 270 grams |
| Energy | |
| Calories 300kcal | 12% |
| Protein | |
| Protein 55g | 36% |
| Carbohydrates | |
| Carbohydrates 0.94g | 0% |
| Fiber 0.13g | 0% |
| Sugar 0.13g | 0% |
| Fat | |
| Fat 6g | 7% |
| Saturated 1.34g | 4% |
| Cholesterol 170mg | - |
| Vitamins | |
| Vitamin A 22ug | 2% |
| Choline 200mg | 36% |
| Vitamin B1 0.23mg | 19% |
| Vitamin B2 0.44mg | 34% |
| Vitamin B3 24mg | 144% |
| Vitamin B6 1.94mg | 114% |
| Vitamin B9 24ug | 6% |
| Vitamin B12 0.50ug | 21% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 1.32mg | 9% |
| Vitamin K 0.00ug | 0% |
| Minerals | |
| Calcium, Ca 18mg | 1% |
| Copper, Cu 0.10mg | 0% |
| Iron, Fe 1.14mg | 10% |
| Magnesium, Mg 80mg | 19% |
| Phosphorus, P 530mg | 42% |
| Potassium, K 870mg | 26% |
| Selenium, Se 55ug | 98% |
| Sodium, Na 990mg | 66% |
| Zinc, Zn 1.75mg | 16% |
| Water | |
| Water 200g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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