We know breakfast is one of the harder meals to prepare and have on hand. You plan on making something in the morning, and then you hit an extra snooze button, leaving you no time to cook. Now you are at work, starving and the break room donuts are staring you down! Prepare this recipe ahead of time to help with those busy mornings!
Read MoreHOW DO I MEASURE MY FOOD? We have found the palm method is a very effective way to measure your food without needing a scale or measuring cups.
Read MoreWatermelon Balsamic Chicken Salad
Sun Kissed Kitchen
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Ingredients
• 1 tbsp olive oil
• 1 lb chicken breasts skinless
• 1 cup balsamic vinegar
• sea salt and black pepper to taste
• 6 cups romaine lettuce chopped
• 6 cups watermelon cubed
• 1/2 cup fresh mint finely chopped
• 1/4 cup walnuts chopped
• marinated red onions
Marinated Red Onions
• 6 tbsp white wine vinegar
• 1/4 cup olive oil
• 1/2 tsp sea salt
• 1 tsp oregano dried
• 1/2 red onion large, sliced thinly
• 2 1/2 cups water
Instructions
1. Prepare marinated onions by adding all ingredients to a jar, shaking to mix, and then allowing to marinate refrigerated for at least an hour, but over a day is better.
2. To prepare balsamic chicken, add olive oil to a pan and heat over medium high heat. Add chicken breasts, and season with salt and pepper to taste. Brown both sides, and then add balsamic vinegar. Lower heat to just below medium, and continue to cook until the vinegar is a thickened glaze and chicken is cooked through. Chop chicken to add to salads.
3. Add lettuce and watermelon to plates. Add chopped balsamic chicken, and then top with chopped mint, walnuts, and marinated onions. Drizzle salads with the marinating liquid from the onions for more flavor, or add water to the pan to thin balsamic glaze, and drizzle salads with the leftover glaze
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