Balsamic Mustard Chicken with Vegetables and Bacon
This meal is delicious, quick and easy to make. Great for people on the go and for those on a budget. Feeds 2-3 people.
2 chicken organic hormone free chicken breasts
¼ cup balsamic vinegar
¼ cup extra virgin olive oil
2 ½ tablespoons dijon mustard or spicy brown mustard
3-4 cloves chopped garlic
salt and pepper to taste
Rinse and cut chicken breasts longways then salt and pepper to taste. Place chicken in a ziplock bag and add the balsamic vinegar, olive oil, mustard, and garlic. Massage the chicken in the bag to ensure it is fully coated. Place in refrigerator and let it marinate for three hours or as long as desired.
Heat a medium sized sauce pan on medium high. When it gets hot drizzle a little extra virgin olive oil or coconut oil, place chicken in pan and brown on both sides. When both sides are browned turn heat down to medium and add marinade juices and cover with a lid. Check the chicken occasionally and let the juices reduce down, stirring around until the chicken is fully cooked through and no longer pink on the inside.
For Oven Roasted Veggies (Bacon optional):
11 strips of organic free range bacon
½ lb brussel sprouts
Extra virgin olive oil
Salt and pepper to taste
Cut bacon into bite sized pieces and fry on high heat in a pan until crispy. When they are done cooking place them on a plate with a paper towel on it to soak up the extra bacon grease.
Preheat oven to 350 degrees. Wash and dry veggies. Cut brussel sprouts in half and zucchini in half lengthwise and then cut into circle shapes. Place veggies on a baking sheet covered in aluminum foil for easy clean up. Drizzle with excess bacon grease or extra virgin olive oil. Cook for about 20-30 minutes or until zucchini gets a little golden brown and the brussel sprouts are tender. Add bacon in the last 5 minutes to rewarm. When done take veggies out and sprinkle with a little salt and pepper to taste.