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You are going to LOVE this citrus balsamic chicken with buttery herb roasted potatoes and tomatoes. It is one recipe that is sure to impress your loved ones and put a smile on their face as they dive into the flavorful dish.
To be honest, I have always loved anything with a balsamic glaze, but I never bothered with making my own. Until now. And now I seriously cannot get enough of it. If you want, make extra and keep it on hand for other recipes. It goes great on fish, veggies, and salads.
The bright citrus flavor blends perfectly with the tangy balsamic vinegar and it is the perfect touch to grilled chicken. This meal may seem complicated, but really it’s not. Get the glaze simmering and then you can prepare all the other items. It’s sure to please the whole family! 🙂
If you want to learn more about balsamic vinegar, how to select a good quality one (there’s a lot of junk on the market), and snag another fruity glaze recipe, then make sure you check out this post all about balsamic vinegar.
- Citrus Balsamic Glaze:
- 1 tablespoon pasture butter
- 1 tablespoon finely minced garlic (garlic puree actually works best)
- 3/4 cup balsamic vinegar
- 1/3 cup raw honey
- 1/4 cup fresh-squeezed orange juice
- 1/4 cup Meyer lemon juice
- 1-2 tablespoons dijon mustard (depends on your taste)
- 1/8 teaspoon thyme
- Sea salt, to taste
- Black pepper, to taste
- Buttery Herb-Roasted Potatoes & Tomatoes:
- Red potatoes, washed and cut into bite-size chunks
- 1 pint fresh cherry tomatoes
- Freshly chopped herbs (I like parsley and thyme together, but you can use whatever you have. Dried herbs work fine too)
- Chopped garlic
- Salt and pepper
- Melted pasture butter or ghee
- Pan-Fried Chicken Breasts:
- 4 pastured chicken breasts (or whatever cut you’d like to use)
- Fresh, minced garlic
- All-purpose seasoning
- Salt and Pepper to taste
- Butter or ghee
Citrus Balsamic Glaze:
- In a medium saucepan, melt the butter and add the garlic.
- When the garlic is browned, add the other ingredients.
- Stir together and bring to a boil. Immediately lower heat and simmer over low for 20-30 minutes, stirring often, until it reduces to desired thickness. Depending on the type of balsamic vinegar you use, the glaze may be a little thin. High-quality balsamic will yield a thicker reduction. Do not cook much over 30 minutes, or your glaze will start tasting burnt.
- Also, make sure you watch the heat while it’s simmering. Give it a taste every now and then to make sure it’s not burning.
- Remove from heat and let cool (it will also continue to thicken as it cools).
Buttery Herb-Roasted Potatoes & Tomatoes:
- Heat oven to 425 and wash and chop potatoes. You can leave the tomatoes whole or slice them in half.
- Add them to a large bowl (with a lid is best) and add the butter, garlic, herbs, salt, and pepper. Put the lid on and toss until the potatoes are covered.
- Bake for 20-25 minutes, or until they are tender when you stick a fork in them.
- Drizzle a little extra butter on them right before serving.
Pan-Fried Chicken Breasts:
- Rinse the chicken breasts and pat them dry.
- Season with garlic, all-purpose seasoning, salt, and pepper.
- Heat a large sauté pan and melt the butter or ghee (or a combination of both). Over medium-high heat, brown both sides of the chicken breast.
- Reduce heat to medium and cover with lid.
- Cook until the chicken is done and serve with the balsamic glaze and roasted potatoes.
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Bulletproof Grass-Fed Ghee, Quality Clarified Butter Fat
Simply Organic All-Purpose Seasoning, Certified Organic | 2.08 oz
Black Pepper Organic
Redmond Real Sea Salt
Annie's Naturals Organic Dijon Mustard, 9 oz
Wholesome Sweeteners Organic Raw Honey
Bionaturae Organic Balsamic Vinegar, 17 Count
Kerrygold Pure Irish Butter
Hey AIP (and even non-AIP) Friends! Listen Up! It’s Finally Time for “FAST” Food on the AIP!
Yes, you read that right. FAST FOOD on the AIP! How is that even possible you ask? Well, I’ll tell you:
The Instant Pot!
Yes, this small kitchen appliance will take your healing autoimmune protocol meals to a whole new level of deliciousness and simplicity. You’ll be preparing gourmet, restaurant-style dishes in the comfort of your own home, easily and quickly.
I know, it sounds too good to be true, but I assure you, it’s not. And listen, while this eBook was created for our AIP friends, everyone will LOVE the nourishing, real food recipes in this book, regardless of your eating style.
I’ve done the AIP twice in my life, once for 6 months and then the second time for about 18 months. Both times I found myself struggling with the amount of time it took to prepare my food. And, because our food choices are limited, especially during the initial healing phase, I started to get really bored and stuck in a rut with food.
That is why I am so passionate about The Paleo AIP Instant Pot Cookbook that myself and 36 other experienced AIP bloggers and practitioners have put together just for you. We created this resource as a way to help you alleviate the burden of time and energy that comes with cooking AIP meals from scratch.
This is the first digital eBook written specifically for the AIP community using the Instant Pot. This book:
- Focuses on the pressure cooker function, creating fast and delicious meals. Are you nervous about using a pressure cooker? No worries. There’s a tutorial in the front of the e-cookbook.
- Features over 140 recipes, including Broths, Sauces/Condiments, Vegetables, Poultry, Meat, Seafood, Organ Meat, and Dessert.
- Special diet modifications: Over half the recipes in this e-cookbook can be easily modified for Low-FODMAP, GAPS/SCD, and Coconut-Free diets. (Charts are included at the back of the book.)
- Packed with flavor with such diverse recipes as: Bone Broth (of course), Cranberry BBQ Sauce, Marinara Sauce, Cauli-fredo Sauce, Bacon Orange Cherry Jam, “Baked” Sweet Potatoes, Cauliflower Rice, Artichokes with Lemon Tarragon Dipping Sauce, Smothered Okra, Creamy Kabocha Squash Soup, Fall Off the Bone Whole Chicken, Mole Chicken with Bluecumber Salsa, Lemongrass and Ginger Chicken Zoodle Soup, Stuffed Acorn Squash, Turkey and Gravy, Speedy Chili, Teriyaki Garlic Beef, Ukrainian Borscht, Sticky Pork Short Ribs, Pork Vindaloo, Lamb and Apricot Curry, Simple French Navarin Lamb Stew, Chicken Liver Pâté, Steak, and Kidney Stew, Tongue Tacos, Jambalaya, Steamed Crab, Leek and Shrimp Risotto, Salmon and Sweet Potato Chowder, Poached Pears, “Chocolate” Cake, Pina Colada Tapioca Pudding, Mini Pumpkin Pies, and over 100 other fabulous recipes!
- Written by 37 AIP bloggers who have used the paleo autoimmune protocol to improve their own health. The result is a book far better than anyone person could have created alone.
It’s time to stop using all of your precious time and energy slaving away in the kitchen. Eating real food can be time-consuming enough, but adding the AIP on top of it can lead to even more work.
Now you can FINALLY enjoy “fast” food on your healing protocol. Less time, less stress, more flavor. You deserve it. Learn more about the Paleo AIP Instant Pot Cookbook and how to download your copy here (or just click on the image below).