Buckeye Blends
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Balsamic Chicken and Veggies

Balsamic Sauce

·     3 tablespoons extra virgin olive oil

·     3 tablespoons balsamic vinegar

·     2 tablespoons honey

·     1 tablespoon lemon juice

·     1 tablespoon Dijon mustard

·     1 teaspoon cornstarch

·     1 tsp EACH dried oregano, dried basil, salt, pepper


·     1 1/4 pounds chicken breast chopped into 1 1/2-inch pieces

·     1 large sweet potato, peeled chopped into 1/2-inch pieces

·     2 tablespoon olive oil

·     1 shallot, chopped 

·     1 lb fresh asparagus ends trimmed, chopped into 2-inch pieces

·     1 ½ cups cherry tomatoes


1.          Whisk the balsamic sauce ingredients together in a medium bowl. Add to a bowl or freezer bag with the chopped chicken; set aside to marinate while you chop the veggies and steam the sweet potatoes (up to 30 minutes at room temp or 4 hours in the fridge).

2.          Add chopped sweet potatoes to a microwave safe bowl with a lid. Add water it reaches ¼-inch up the sides. Cover and microwave for 5-7 minutes or until fork tender; drain and set aside.

3.          Add olive oil in a large skillet over medium-high heat. Sauté chicken for 1 minute then add shallot and cook just until the outside of the chicken is no longer pink. Add the asparagus, and tomatoes and cook an additional 1-2 minutes or until asparagus are crisp-tender.

4.          Add the sweet potatoes back to the skillet. Cook, stirring constantly, until chicken is cooked through and the sauce is thickened, about 1 minute. Taste and add brown sugar for sweeter, balsamic or lemon juice for tangier. Enjoy!