Strawberry Balsamic Chicken

Ok, here is a test… what does not belong in this set: Red, Blue, Triangle. If you guessed Red, Blue or Triangle go to the next question which is, what does not belong in this set: Strawberry, Balsamic, Chicken. If you guessed Strawberry, Balsamic or Chicken please read on. If you didn’t guess any of the above, please read on. If you answered both questions incorrectly you need more help than I can give you.

True to our ongoing struggle to try to eat healthier this recipe is from Allrecipes Healthy Bites. As usual I modified it to use products we had available and to suit our tastes (less carb loading and lots of chocolate.)


  • 1 (8 ounce) container strawberry yogurt (we had Greek Blueberry which worked just fine. I added some strawberries to the final step. See below)
  • 2 tablespoons balsamic vinegar
  • 3/4 teaspoon white sugar
  • 3/4 teaspoon ground black pepper
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1 skinless, boneless chicken breast halves
  • 1-1/2 teaspoons olive oil
  • 1/4 teaspoon lemon juice
  • 4 large strawberries
  • 1/2 teaspoon minced fresh parsley
  • 1/4 teaspoon minced fresh mint leaves
  • 3/4 teaspoon balsamic vinegar (optional)

DIRECTIONS for 1 serving which was big enough for both of us:

  1. In a medium bowl, stir together the yogurt, balsamic vinegar, sugar, pepper, cinnamon and salt. Place chicken breast halves in a shallow baking dish, and pour the sauce over them. Refrigerate for 1 hour, turning chicken over half way through.
  2. Heat the olive oil in a large skillet over medium-high heat. Scrape the marinade off of the chicken breasts, and place them into the hot oil. Quickly brown the chicken on both sides, then reduce the heat to medium-low, cover, and cook until chicken is no longer pink and juices run clear, about 15 minutes. Remove from heat, and let rest for 3 minutes.
  3. While the chicken is cooking, transfer the marinade to a saucepan. Bring to a low simmer over medium heat. Add 3 or 4 sliced strawberries to the marinade just before removing it from the heat. The strawberries should be slightly cooked and tender. Remove stems from strawberries, and slice thinly so they will fan nicely. Set aside.
  4. Slice chicken breasts on the diagonal into 1/2 inch thick slices. If you can use an electric knife to slice the chicken. It makes much nicer presentation when the chicken is not all torn apart as if it was attacked by a predator.
  5. Mound baby lettuce on the serving plates, add a few sliced of chicken to each and sprinkle with lemon juice. Spoon about 2 tablespoons of the marinade over each chicken breast, and fan one sliced strawberry over the top. Garnish with a sprinkle of fresh mint and parsley and a few more strawberry slices. If you really love balsamic vinegar, finish the dish off with an artful drizzle.

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