This is one of my oldest chicken recipes from when I first started cooking. It’s a very simple recipe with ingredients that you most likely already have, which makes sense because back in the day I was all about making do with what I had (aka avoiding the grocery store….actually, I still do LOL). It only takes about 20 minutes to prepare and makes for a very filling & satisfying meal. Men tend to love this dish since it’s hearty and full of flavor. I like to serve this chicken over a bed of cous cous since it’s dry and absorbs all the flavors. If you haven’t already seen a pattern here, I love to make chicken dishes with lots of juice so my grain can soak up all the deliciousness!
Scroll down for the recipe.
WHAT YOU NEED:
- Boneless, skinless chicken breasts
- 1 small-medium purple onion, sliced
- 1 can diced tomatoes
- 1 cup balsamic vinegar
- salt + pepper
- Dried oregano
- Olive oil
WHAT TO DO:
- Coat your chicken with salt + pepper.
- Pour olive oil into a pan over medium heat and add your chicken and onions. Cook both sides until browned & onions become see through.
- Add your can of diced tomatoes. Mix and let cook for 5 minutes.
- Add the balsamic vinegar to the pan. Sprinkle some oregano, lower the heat to low, and cook for another 5-7 minutes.
- The mixture will become a little thick. Serve over a bed of cous cous & enjoy!