Balsamic Chicken with Tomatoes (Meal Kit)

Balsamic Chicken with Tomatoes

With Zucchini Pasta and Kale Salad w/ Lemon Olive Oil Dressing



738 kcal




Chicken breast


Olive oil

Cherry tomatoes

Balsamic Vinegar

Fresh basil leaves





Red onion

Lemon juice


Salt and Pepper

Mrs. Dash


1 Prepare the Dressing

In a small bowl, combine ¼ cup olive oil, 1 Tbsp lemon juice, ½ clove minced garlic, oregano, Mrs. Dash, pinch of salt and pepper. Whisk until combined. Set aside.

2 Make the Salad

Combine chopped kale, 4 oz cherry tomatoes, halved, cucumber, and red onion in a bowl. Toss with the dressing. Set in refrigerator to chill.

3 Prepare the Zucchini Noodles

Cut zucchini into thin, noodle-like strips. Toss with 1 tsp salt, and place in a colander to drain for 30 minutes.

4 Cook Chicken

Heat the remainder of the oil in a large skillet over medium-high heat until shimmering. Meanwhile, pat the chicken breast dry with paper towels and season generously with salt and pepper on both sides. Place the chicken in the skillet. Cook without moving, until golden brown on one side, about 5 minutes. Flip each piece of chicken. Continue cooking until the chicken is mostly cooked through, at least 150 degrees F on a thermometer inserted into the thickest part of a breast, about 5 to 7 minutes longer.

Remove chicken breast from pan. To the pan add the butter, tomatoes, vinegar, and garlic. Cover and cook until the tomatoes have softened and released most their juices, about 8 minutes. Add the chicken and cook for 10 minutes.

5 Prepare Sauce

While the sauce is cooking, bring a pot of water to boil. Add your zucchini and cook for about 3 minutes. Drain zucchini in colander.

6 Finish

Plate the zucchini then the chicken breast. Add the sauce over the top.