Balsamic Chicken Preparation

An herby marinade with basil, rosemary, and thyme keeps this meal fresh and light but full of flavor.

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Balsamic Chicken Preparation

Included Ingredients

Chicken, tomatoes, onion, salt, tomato, vinegar, seasonings.

Groceries Needed

  • Lettuce (see optional additions for suggested toppings) OR
  • Angel hair pasta

Optional Additions

  • Garlic (for stronger flavor)
  • Oregano (for stronger flavor)
  • Basil (for stronger flavor)
  • Rosemary (for stronger flavor)
  • Thyme (for stronger flavor)
  • Suggested Salad Toppings: feta cheese, avocado, blackberries dressing of choice

Preparation & Serving Instructions

Cook times are for frozen meals. Times may vary by slow cooker/pressure cooker. Ensure all food reaches 165°F (74°C) before serving. If cooking a thawed meal, use the shorter cooking time listed as a guideline.

Cook: Follow the cooking instructions below.

Serve: Shred chicken and allow to soak in juice prior to serving. Serve on a bed of lettuce with any additional veggies, or over angel hair pasta.

Alternative Serving Instructions:

Serve over thinly sliced sourdough bread topped with mozzarella cheese.

Serve on pizza with tomato sauce, mozzarella, and fresh basil. Serve over spaghetti squash.

Balsamic Chicken Caprese Recipe

Low Carb Serving Option:

Serve with zucchini or butternut squash ribbons or spaghetti squash noodles

Small

3 Servings

Oven

Thaw meal in refrigerator overnight. When thawed, place in oven proof baking dish, cover and bake at 350F for 45 minutes or to internal temperature of 165 F.

Pressure Cooker

Cook on manual for 20 minutes, natural pressure release or to internal temperature of 165 F. May add up to 1/4 cup of liquid before cooking to bring up to pressure. *If chicken isn't cooked through after 20 minutes, shred and return to pressure cooker. Cook on sauté setting until cooked through.

Slow Cooker

Using a 1.5-2 quart slow cooker, cook on low 3-4 hours or to an internal temperature of 165° F.

Grill

Thaw meal in refrigerator overnight. Dice chicken and place on skewers. Grill outdoors, rotating often, until cooked through to 165° F. Place leftover marinade in a saucepan. Heat through on medium-high until simmering. Serve over kabobs with fresh vegetables or as a caprese style dish.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Garlic | ½ tsp

Oregano | ¼ tsp

Basil | ¼ tsp

Rosemary | ¼ tsp

Thyme | ¼ tsp

Medium

6 Servings

Slow Cooker

Cook on low 3-4 hours, or to internal temperature of 165° F.

Pressure Cooker

Cook on manual for 30 minutes, or to internal temperature of 165° F. Natural pressure release. May add ¼ cup liquid before cooking to bring up to pressure. *If chicken isn’t cooked through after 30 minutes, shred and return to pressure cooker on sauté setting.

Grill

Thaw meal in refrigerator overnight. Dice chicken and place on skewers. Grill outdoors, rotating often, until cooked through to 165° F. Place leftover marinade in a saucepan. Heat through on medium-high until simmering. Serve over kabobs with fresh vegetables or as a caprese style dish.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Garlic | 1 tsp

Oregano | ½ tsp

Basil | ½ tsp

Rosemary | ½ tsp

Thyme | ½ tsp

Nutrition Facts

Serving Size | 5 oz
206 Calories | 4g Total Fat | 5g Carbs | 2g Fiber | 35g Protein | 3g Sugars | 1g Sat. Fat | 673mg Sodium

Allergens: None listed. Your meal package will identify if substitutions have been made.

Nutrition Facts and allergen data apply to standard recipes only and do not reflect allergy substitutions or customer-provided ingredients.

The above Nutrition Facts refer to meals prepared at in-person classes and may slightly differ from delivered meals. Please refer to the label on the meal for the most accurate nutrition information.