Balsamic Glazed Chicken with Arugula-Strawberry Salad
$0.00 Cooking Fee
Serving Size: 7 ounces
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10 servings
Instructions
Prepare the chicken:
- In a large bowl, whisk together all the marinade ingredients.
- Add the chicken and let marinate for 30 minutes.
- Heat oven to 400 degrees. Meanwhile make the dressing and prepare the salad.
- Place chicken on a parchment lined, rimmed baking sheet. Bake for 35 minutes or until chicken reaches an internal temperature of 165 degrees.
- If desired, add additional balsamic vinegar to taste during the last 5 minutes of cooking time.
Make the dressing:
- In a small bowl with a whisk or jar sealed tight, combinevinegar, olive oil and lemon juice. Add pepper to taste.
Prepare the salad:
- Wash and spin the arugula and add to medium mixing bowl. Add the sliced strawberries. Toss with the vinaigrette.
Cook Times
Ingredients
Ingredients
- 4 ½ pound bone-in chicken thigh 10 pieces, or a mixture of parts
For the marinade:
- 2 tablespoon avocado oil
- 6 tablespoon balsamic vinegar more to taste
- 4 clove garlic smashed
- 1 ½ tablespoon fresh rosemary chopped
- 2 teaspoon Kosher salt
- ½ teaspoon ground black pepper
For the dressing:
- 1/4 cup white wine vinegar
- 1/4 cup extra virgin olive oil
- 2 tablespoon fresh lemon juice
- 1/3 teaspoon ground black pepper
For the salad:
- 18 ounce arugula
- 16 ounce strawberry
- pecan optional
Cooking Tools Required
Cutting board, jar with lid, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Oven, Roasting Pan, Tongs, Vegetable Peeler, WhiskReheating/Serving Instructions
Heat in microwave on full power until preferred temperature is reached.
Nutrition
Calories: 494kcal | Carbohydrates: 8g | Protein: 30g | Fat: 38g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 616mg | Potassium: 643mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1363IU | Vitamin C: 37mg | Calcium: 113mg | Iron: 2mg
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