Sometimes chicken gets a bit boring and coming up with sauces for your chicken dish can be a challenge. We also don’t have a lot of time on our hands to marinate chicken before we cook our dinner or lunch. Below is a quick, light, and nutritious dinner that is packed full of flavor and nutrition. By using simple ingredients that we usually have on hand, like mustard and balsamic vinegar, you can add a delicious twist to plain ol’ chicken. The sweet flavor of the balsamic goes well with the acidity of the ingredients in the salad. If you need your carbs to fill you up, serve the chicken on top of a bed of whole wheat cous cous or quinoa.
Mustard Balsamic Glazed Chicken with Artichoke and Beet Herb Salad
2 – 4oz. chicken breasts, cubed
1 tsp stone ground mustard
2 tbsp balsamic vinegar
2 tbsp grapeseed oil or extra virgin olive oil
salt and pepper, to taste
4 cups herb salad mix
2 large, pre-cooked beets, roughly chopped
1/3 cup canned artichoke hearts, drained and roughly chopped
2 tbsp radish sprouts
2 tbsp extra virgin olive oil
2 tsp red wine vinegar
Heat 2 tbsp olive oil in a large pan on medium heat. Once the oil is hot, add the cubed chicken and cook until the pieces brown, about 3 to 4 minutes. Add the teaspoon of mustard, salt and pepper, and mix well to coat the chicken pieces. Add the balsamic and cook for another minute or until chicken is evenly coated. Remove pan from heat and let chicken cool.
Assemble your salad with the herb mix, chopped beets, chopped artichoke hearts and toss in oil and red wine vinegar. Serve salad on plate and sprinkle each serving with 1 tbsp radish sprouts. Divide chicken evenly on both plates and enjoy!