I began my summer intersession on Monday of this week and I go to school from 1-5 M-F for two weeks. I needed a quick easy yet healthy dinner and stumbled upon this gem of a recipe. I have been wanting to eat “clean” for a while now and I am slowly incorporating it into my daily cooking. I LOVE sweet potato fries and making these carrot fries tasted just like them and they actually cooked better for me than sweet potatoes.
-1LB of carrots halved and then halved again cut into sticks
-1 TBS of Olive oil (toss the carrots in the oil)
Coat with salt and pepper
Bake 450 degrees for 15-20 min flipping half way through!
- 2 medium (1.5 lbs) chicken breasts $2.99
- ¼ cup balsamic vinegar $0.80
- 1 clove garlic $0.08
- 2 Tbsp olive oil (divided) $0.24
- to taste salt & pepper $0.05
- 1 Tbsp butter $0.10
- 2 Tbsp balsamic vinegar $0.40
- 3 Tbsp honey $0.33
- Slice the chicken breasts on a diagonal into six strips each. Place the strips in a quart sized zip top bag along with ¼ cup of balsamic vinegar, one clove of garlic (minced), 1 Tbsp of olive oil, and a pinch of salt and pepper. Mix the ingredients in the bag and let marinate in the refrigerator for at least 30 minutes.
- When you’re ready to cook, heat the second tablespoon of olive oil in a large skillet over medium heat. When the oil is hot, cook the strips until browned on both sides (about 2-3 minutes each side). You may have to do two batches. Place the cooked chicken on a clean plate.
- Turn the heat down on the skillet to medium-low and add the butter and last 2 tablespoons of balsamic vinegar to the skillet. Use a spoon to stir the mixture and dissolve the sticky bits off of the bottom of the skillet. Once the mixture has dissolved together, add the honey, increase the heat, and allow the sauce to simmer until thickened (about five minutes).
- Once the sauce has thickened, season to taste with salt and pepper. Add the chicken back to the skillet and toss to coat in the warm balsamic sauce. Serve immediately.