Our daughter, Mia, is by far the pickiest eater of all the kids! While she never eats anything unhealthy (we simply don’t keep unhealthy foods at home), she lacks the openness, excitement, or willingness to try new foods that her older siblings have always had.
But every now and again, the stars align, and we find a winner. THIS chicken recipe is one of those winners. Yes, our tiny little girl has been seen devouring two or three chicken breasts in one sitting!
Equally exciting is the fact that this chicken recipe is SO simple that we can make it several times a week for her. Alas, she still won’t eat leftover chicken!
Balsamic chicken is so versatile that it can be served over a simple green summer salad, with a side of sauteed greens and fresh corn, or diced and added to brown rice, quinoa or pasta and veggies. My personal favorite is when we serve it over sauteed spinach with grilled peaches and tomatoes, most of which come straight from our garden.
If Mia likes this balsamic chicken recipe, odds are that you or your kids will too 😉
4-Ingredient Balsamic Grilled Chicken
by Debbie Steinbock
2 lbs boneless skinless chicken breast, sliced into thin cutlets
¼ cup balsamic vinegar
¼ cup olive oil
1½ tsp sea salt
1. Combine the balsamic vinegar, olive oil and sea salt in a glass storage container and marinade the chicken breasts for at least 4-hours.
2. Light the grill to medium-high heat.
3. Grill the chicken breasts for 8-10 minutes per side—until no longer pink on the inside or until the internal temperature reads 160 degrees.