Ingredients for Balsamic Chicken With Ginger Rice
- Not used in this recipe
- 1/2 teaspoon salt, plus a pinch
- 1/4 teaspoon black pepper
- 1 cup long-grain rice
- 1 tablespoon grated fresh ginger
- 2 cloves minced garlic
- Not used in this recipe
- 1 1/2 cups chicken broth
- 1/2 cup balsamic vinegar
- Not used in this recipe
- Not used in this recipe
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 2 boneless, skinless chicken breasts (about 1 pound total)
- 1 tablespoon chopped green onions (optional)
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How to Make Balsamic Chicken With Ginger Rice
- Preheat oven to 375°F (190°C).
- Prepare the rice: In a medium saucepan, combine 1 cup of long-grain rice, 1 ½ cups of chicken broth, 1 tablespoon grated ginger, 2 cloves minced garlic, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through and the liquid is absorbed.
- While rice is cooking, prepare the chicken: In a bowl, whisk together ½ cup balsamic vinegar, 2 tablespoons olive oil, 1 teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Add 2 boneless, skinless chicken breasts (about 1 pound total) to the balsamic mixture, ensuring they are fully coated.
- Place the marinated chicken breasts in two greased 16-ounce baking dishes.
- Bake for 25-30 minutes, or until the chicken is cooked through and the juices run clear.
- Fluff the cooked rice with a fork and stir in 1 tablespoon of chopped green onions (optional).
- Serve the balsamic chicken over a generous portion of the zesty ginger rice. Garnish with extra green onions if desired.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
13g
Fat
31g
Carbs
11g
