Balsamic Chicken and Beans
Boneless Chicken Breasts sautéed in oil and simmered in balsamic vinegar, kidney beans, and diced tomatoes.
Servings: 2 servings
Calories: 400kcal
Cost: $$
Ingredients
- 2 chicken breasts about 1lb
- 1 can 15 oz. kidney beans
- 1 can 15 oz. diced tomatoes
- ¼ cup balsamic vinegar
- 2 tbsp. avocado oil or canola oil
- 1 tsp. salt
- ¼ tsp. black pepper
Instructions
Preparing the Chicken:
- In a large skillet add the oil and bring to a high heat. Next, add the chicken and sauté for 2 minutes on each side.
Bringing it All Together:
- Continuing on high heat, add in the beans (with liquid), diced tomatoes (with liquid), balsamic vinegar, salt, and black pepper.
- Bring to a simmer and cook for about 10 minutes. Ensure you flip the chicken breasts over at least one time during the 10 minutes of simmering.
To Serve:
- Serve with a side salad or a green vegetable.
Notes
Invent Your Recipe:
For this recipe I used boneless chicken breasts. I have also made this recipe with chicken pieces, boneless pork chops, and sliced sirloin steak. The cooking times will vary depending on the type of protein you use, however, they general steps for the recipe are the same. The chicken pieces will take the longest time to cook. The addition of the bone and the added thickness causes the increase. You can choose to either sauté the chicken for longer, about 4-5 minutes a side, or simmer the chicken longer, for about 20 minutes, when you combine the other ingredients.
My favorite beans to use are kidney beans, so a lot of my base recipes use them. For this recipe any type of bean will work. I have used navy, pinto, black, garbanzo, and cannellini beans before.
Diced tomatoes are a quick and simple addition to this recipe which provides some nice texture and flavor. Fresh tomatoes, such as cherry or grape, will work very well also. If you want a bolder flavor, try sun dried tomatoes.
Nutrition
Calories: 400kcal