As I stated in my Menu Planning blog post, I’m part of the launch party for Eat at Home’s newest cookbook. (For more information about the cookbook, click here.)
Tonight Hubby and the boys are going to have the Memphis BBQ Chicken Tacos before heading to either work or our town’s block party. The recipe calls for cooked chicken. I used my Instant Pot to poach the chicken.
Since our area has a heat advisory, it was nice not having to warm up the kitchen in order to poach the chicken.
I used fresh chicken breasts today but you can use frozen chicken breasts instead.
What is needed for this recipe:
chicken breast or thighs, fresh or frozen
water or chicken broth
seasoning: 21 Seasoning Salute, Trader Joe’s seasoning salt, Everything but the bagel seasoning, or salt and pepper
I’ve made this dish twice. The first time, we ate it but didn’t quite enjoy it. After we had it the second time, the Wee One thanked me for cooking it. The next day, he ran out to my car after I pulled up in the driveway after work. He wanted to eat the left overs for dinner that night.
Yesterday was a beautiful day in Ohio. I had a hair appointment. Afterwards we went to the Air Force Museum. Then we went shopping at Fresh Thyme and Barnes and Nobles. Later we had a family birthday party.
As I was cooking this chicken, the Wee One walked into the kitchen. He asked me what smelled so good. I showed him the chicken that was already cooked. The Wee One wanted to eat the chicken right then and there.
Once I told him dinner was ready to be eaten, he began to eat one of the pieces of chicken as he was loading up his plate. He ended up eating two pieces of chicken. For him, that is a big deal. He has a small appetite.
The Wee One kept talking about how delicious the chicken tasted. I think that means this marinade is a keeper. Read More
During January, I was sick for half of the month. During the time I was sick, I was not hungry for any food. Towards the end of my sickness, I ended up craving BBQ chicken wings. I sent Hubby out to get me some frozen chicken wings so I could cook them up in the pressure cooker. They were delicious! I ended up eating a whole bunch of the chicken.
We still had a few of the frozen chicken wings leftover so I cooked up some more last Saturday when our boys were with their grandma. Hubby gave me some tips to make them even better. I’m sharing the improved recipe.
This sheet pan was so yummy! The leftovers were even better the next day.
These past few weeks have been off and on with great meals. I’ve been so busy writing Individualized Educational Plans (IEPs), teaching, and being sick that I’ve cooked meals that haven’t been stellar.
Last Wednesday, I left work on time and got home in time to make a more involved meal. Actually this was very involved. The rolls I made were more involved then this dish.
This meal is easy to put together. I think it took me 10 minutes tops to get it into the oven once I got home. It takes 30 – 40 minutes to bake.
Balsamic Chicken and Potatoes (Sheet Pan Meal)
Stars of the recipe:
1 pound of chicken breasts or tenders (The chicken I used was a huge breast. I cut it into smaller pieces.)
1 pound of potatoes, cubed (I peeled mine)
1 to 2 Tbsp. balsamic vinegar
salt and pepper to taste
2 tsp. Italian seasoning (Add if desired.)
2 Tbsp. Extra Virgin Olive Oil (EVOO)
Preheat the oven to 425 degrees. Spray a cookie sheet with cooking spray or line it with parchment paper.
In a mixing bowl, place the cubed potatoes. Pour EVOO over the potatoes. Sprinkle with Italian seasoning. Mix until all the potatoes are coated. Place the potatoes on half of the cookie sheet.
On the other half of the cookie sheet, place the chicken. Season with salt and pepper. Pour the balsamic vinegar over the chicken. Turn to coat both sides of the chicken.
Cook at 425 for 15 minutes. Flip the chicken and potatoes.
Cook for an additional 15 to 25 minutes or until the chicken reaches an internal temperature of 165 degrees and the potatoes are fork tender.
Remove from oven and allow the chicken to rest for 5 to 10 minutes.