Balsamic Chicken with Watermelon Salad (4 Servings)
INGREDIENTS For Chicken ⅓ cup balsamic vinegar ½ cup chicken broth 1 Tbsp. honey 1 clove garlic, or more to taste, crushed 1 tsp. Italian herb blend 4 (4 oz.) skinless, boneless chicken breasts 3 tsp. olive oil
For Watermelon Salad 2 cups watermelon, diced or cubed 1 cup cucumber, diced and seeded 1 Tbsp. mint, chopped ¼ cup red onion, thinly sliced ¼ cup crumbled feta (optional) 2 Tbsp. olive oil 1 Tbsp. lime juice
INSTRUCTIONS 1. Whisk together the balsamic vinegar, chicken broth, honey, garlic, and Italian herb blend in a small bowl to make the marinade 2. Put the chicken in a shallow bowl and add the marinade. Allow to marinate for 20 minutes, turning the chicken halfway through. 3. While the chicken is marinating, combine the watermelon salad ingredients in a medium-sized bowl and toss to combine. Set aside. 4. Heat olive oil in a large skillet over medium-high heat. 5. Remove the chicken from the marinade and place it in the skillet, saving the marinade. 6. Cook the chicken for 4 minutes on each side. 7. Add the remaining marinade and cook until the chicken is no longer pink in the center, the juices run clear, and the sauce has started to thicken and coat the chicken, about 4-5 minutes more. 8. Top the pan-seared chicken breasts with a heaping spoonful of watermelon salad and serve.
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