Middle Eastern Chicken Breasts Recipe

Name: Middle Eastern Chicken Breasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 2 tablespoons balsamic vinegar; 2 teaspoons olive oil, divided; 4 (4-ounce) skinless, boneless chicken breast halves; Cooking spray; 1 1/2 cups chopped red potato; 1 cup chopped Vidalia or other sweet onion; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 2 teaspoons chili powder; 2 teaspoons curry powder; 5 garlic cloves, minced; 2 1/2 cups chopped tomato; 3/4 cup frozen green peas, thawed; 2 tablespoons minced fresh cilantro; 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/2 cup balsamic vinegar

Servings: persons

2 tablespoons balsamic vinegar
2 teaspoons olive oil, divided
4 (4-ounce) skinless, boneless chicken breast halves
Cooking spray
1 1/2 cups chopped red potato
1 cup chopped Vidalia or other sweet onion
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons chili powder
2 teaspoons curry powder
5 garlic cloves, minced
2 1/2 cups chopped tomato
3/4 cup frozen green peas, thawed
2 tablespoons minced fresh cilantro
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup balsamic vinegar

1
Prepare grill.
2
Combine 2 tablespoons vinegar and 1 teaspoon oil in a large zip-top plastic bag; add chicken to bag. Seal and marinate in refrigerator 10 minutes. Remove chicken from bag, and discard marinade. Place chicken on grill rack coated with cooking spray; cook 4 minutes on each side or until chicken is done. Cut into 1/4-inch-wide strips.
3
Heat 1 teaspoon oil in a large sauce-pan over medium heat. Add the potato; cook 10 minutes or until tender, stirring constantly. Stir in onion and next 5 ingredients (onion through garlic); cook 5 minutes, stirring occasionally. Stir in tomato and next 4 ingredients (tomato through pepper). Cook 3 minutes; remove from heat.
4
Place 1/2 cup vinegar in small saucepan. Bring to a boil; cook until reduced to 1/4 cup (about 3 minutes).
5
Spoon 1 cup cooked vegetables onto each of 4 plates. Arrange 1 sliced chicken breast half over vegetables. Drizzle 1 tablespoon reduced vinegar over each serving.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons balsamic vinegar, 2 teaspoons olive oil, divided, 4 (4-ounce) skinless, boneless chicken breast halves, Cooking spray, and more.

Yes, Middle Eastern Chicken Breasts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Middle Eastern Chicken Breasts

How did you like this recipe?

Frequently Asked Questions