Balsamic Chicken And Rice Recipes

BALSAMIC CHICKEN RICE BOWL

Steps:

• Hearty and satisfying, this quick, whole-grain rice bowl makes a delicious on-the-go lunch or dinner. Try it with Minute® Ready to Serve Brown & Wild Rice for a meal you'll want, again and again. Step 1
• Heat rice according to package directions. Step 2
• Toss rotisserie chicken with balsamic vinaigrette in a small bowl. Step 3
• Top rice with chicken mixture, sun-dried tomatoes and pine nuts. Recipe Tip Substitute walnuts or almonds for pine nuts, if desired.

BALSAMIC CHICKEN

Steps:

• Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
• Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.

BALSAMIC CHICKEN AND RICE

Steps:

• Heat the olive oil in a large skillet then add and cook chicken strips until light brown on both sides.
• Add the rest of the ingredients except rice and bring to a full boil turning the chicken several times. cook for about 2 or 3 minute
• Turn off heat, add the cooked rice just before serving and mix well until the rice is covered with the sauce.

BALSAMIC CHICKEN AND RICE BOWL

Steps:

• Cook your rice according to the package.
• Meanwhile chop onion and cut breasts into cubes.
• Throw everything in the pan.
• Salt and pepper to your liking.
• Pour water and vinegar over chicken and onions.
• Bring to a rolling boil and let continue until the liquid has boiled down into a sauce.
• If you play your cards right, the chicken will be done when the brown rice is which is about 40 minutes.
• Serve up in a bowl and ENJOY!

BALSAMIC CHICKEN WITH GINGER RICE

Steps:

• Preheat oven to 400°F You can make this in one 9x13" baking dish, or divided into smaller individual dishes. If using boneless thighs, you can cut them into 2" chunks for ease of eating. Either way, sprinkle the chicken with salt and pepper.
• Combine rice with grated ginger and garlic, rubbing them together with fingertips. Spread into baking dish(es) and top with chicken.
• Whisk together wine, broth, vinegar, ground ginger, and a good amount of ground black pepper. Pour over chicken and rice. Cover tightly with foil and bake 45 minutes.
• Uncover and sprinkle with parmesan cheese. Bake another 5 minutes until cheese melts and serve immediately.

BALSAMIC CHICKEN

Steps:

• Bring a pot of water to a boil and add salt. Add the rice to the boiling water and cook according to the package instructions.
• Heat the oil in a large nonstick skillet over medium-high heat. When hot, add the chicken in one layer and season with the red pepper flakes and some salt and pepper. Cook until light brown, about 4 minutes. Flip the chicken, add the bell peppers, garlic, ginger and scallion whites and cook, stirring, for 2 minutes. Stir together the balsamic and brown sugar and add it to the skillet. Cook until the vinegar reduces a bit, about 2 minutes. Mix the cornstarch with 1/4 cup water and add it to the skillet. Cook until the sauce thickens, about 1 minute.
• Remove the rice from the pot and drain. Cut open the bag(s) and serve up. Spoon some of the chicken over the rice and garnish with the sliced scallion greens.