Middle Eastern Chicken Breasts

17 ingredients
5 steps

Ingredients

  • 2 tablespoons balsamic vinegar
  • 2 teaspoons olive oil, divided
  • 4 (4-ounce) skinless, boneless chicken breast halves
  • Cooking spray
  • 1 1/2 cups chopped red potato
  • 1 cup chopped Vidalia or other sweet onion
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons chili powder
  • 2 teaspoons curry powder
  • 5 garlic cloves, minced
  • 2 1/2 cups chopped tomato
  • 3/4 cup frozen green peas, thawed
  • 2 tablespoons minced fresh cilantro
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup balsamic vinegar

Directions

  1. 1
    Prepare grill.
  2. 2
    Combine 2 tablespoons vinegar and 1 teaspoon oil in a large zip-top plastic bag; add chicken to bag. Seal and marinate in refrigerator 10 minutes. Remove chicken from bag, and discard marinade. Place chicken on grill rack coated with cooking spray; cook 4 minutes on each side or until chicken is done. Cut into 1/4-inch-wide strips.
  3. 3
    Heat 1 teaspoon oil in a large sauce-pan over medium heat. Add the potato; cook 10 minutes or until tender, stirring constantly. Stir in onion and next 5 ingredients (onion through garlic); cook 5 minutes, stirring occasionally. Stir in tomato and next 4 ingredients (tomato through pepper). Cook 3 minutes; remove from heat.
  4. 4
    Place 1/2 cup vinegar in small saucepan. Bring to a boil; cook until reduced to 1/4 cup (about 3 minutes).
  5. 5
    Spoon 1 cup cooked vegetables onto each of 4 plates. Arrange 1 sliced chicken breast half over vegetables. Drizzle 1 tablespoon reduced vinegar over each serving.

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