Honey Balsamic Chicken, Kale & Amaranth

Oh goodness, this honey balsamic chicken recipe is good.  

Like, really really really good.  

I may have already made this again since we made it on Saturday.

My intern Michelle came up with this concoction for her recipe post assignment as part of her time with me.  She wrote up the awesome post below and I’m so thankful she is sharing it here on the blog!  Take it away, Michelle….

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Looking for something hearty and delicious? Try this honey balsamic chicken recipe! The sauce is incredibly tasty, the texture is rich, and all that protein and fiber will leave you full and satisfied. Kale is packed with nutrients like potassium, calcium, magnesium and vitamin A, C, and B-12. It’s basically a nutrient powerhouse. The amaranth is fiber filled and a good source of protein. If the texture isn’t for you, or you can’t find it at your grocery store, easily substitute another grain like quinoa, buckwheat, or brown rice.  {Note from Chrissy – when I made this again, I didn’t have amaranth on hand so I used quinoa – that works great!}

One of the reasons I love this recipe is for the acidic flavor. It’s a great way to punch up a dish without adding salt. I also love doing marinades when I have free time. Then, when I get home and I’m feeling tired, all I have to do is dump the marinade in a pan and cook it up. Very low maintenance!

The sauce can also be used for other proteins or grain-based salads that you like.

Honey Balsamic Chicken, Kale & Amaranth

Snacking in Sneakers

This honey balsamic chicken, kale, and amaranth makes a delicious and nutritious dinner!

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Servings 2

Ingredients

  

1x2x3x

• 1 large chicken breast (about 3/4 pound)
• 1/4 cup balsamic vinegar
• 1 clove garlic, minced
• 2 Tbsp olive oil, divided
• pinch salt and pepper
• 1 Tbsp coconut oil
• 2 Tbsp balsamic vinegar
• 3 Tbsp honey
• 1 bunch fresh kale
• 1/2 cup amaranth (dry)

Instructions

 

• Slice the chicken breasts on a diagonal into strips about 1 inch wide. Place the strips in a large 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.
• Wash and dice kale, set aside.
• Bring 1 cup of water to a boil and add ½ cup amaranth, cover and let simmer for 20 minutes (or until amaranth has absorbed the water and has a fluffy texture).
• Heat 1 tablespoon of olive oil in a large skillet over medium heat. When the oil is hot, cook chicken until browned on both sides and cooked through (a few minutes on each side). You may have to do two batches. Remove the chicken and set aside.
• Turn the heat down on the skillet to medium-low and add 1 tablespoon coconut oil 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 and mix. Add the kale. Increase the heat to medium, and allow to cook until the kale is tender and the sauce is thickened (about five minutes).

Tried this recipe?Let us know how it was!

Share with me:  Have you ever had this type of honey balsamic sauce?  If you made this, how was it?  What’s your favorite go-to recipe when you’re feeling tired after work?   

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Chrissy Carroll

Chrissy Carroll is a Registered Dietitian and USAT Level I Triathlon Coach. She specializes in sharing nutrition and fitness tips, as well as recipes, for runners, triathletes, and active women.Chrissy holds a Bachelor's Degree in Nutrition, a Masters Degree in Public Health, and is also an ACSM Certified Personal Trainer.

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