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This Tomato Balsamic Chicken is an easy dish to make with a unique, tasty flavor. Simple and delicious!
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Happy Hump-day! How’s you week going so far? I hope well! The weekend is fast approaching.
This recipe is great for a weeknight, or a weekend. This Tomato Balsamic Chicken is simple and easy to put together and has a really tasty flavor.
I served this over cauliflower rice. If you eat regular rice it will taste great with that as well. Or over potatoes. My husband and I loved the flavor of this dish.
Top this Tomato Balsamic Chicken with some fresh parsley and you have a super tasty meal. This is simple because the ingredients are ingredients that I usually keep in my pantry, so there’s no need to spend a bunch of money at the grocery store on 50 different things. This chicken was juicy and tender and very flavorful. This will definitely be a repeat recipe in our house.
I hope you enjoy!
- 3 Tbsp olive oil
- 3 chicken breasts halved
- 1/4 cup almond flour
- 1 Tbsp tapioca flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 15 oz can crushed tomatoes
- 1/2 cup water
- 2 Tbsp maple syrup
- 2 tsp apple cider vinegar
- 1 Tbsp balsamic vinegar
- 1 tsp salt
- 2 tsp chili powder
- 1 tsp mustard powder
- 1 clove garlic minced
Combine the almond flour, tapioca flour, salt and pepper in a shallow bowl. Coat the chicken on both sides with the mixture.
Melt the oil in a large skillet over medium high heat. Brown the chicken on both sides for about 5 minutes, until it is lightly browned. Remove and drain.
In the same skillet add the garlic cloves and saute for 3 minutes, until fragrant. Add the remaining ingredients to the skillet and bring to a boil.
Reduce the heat and return the chicken to the pan. Cover and simmer for 30-40 minutes, until the chicken is tender and no longer pink and the juices run clear. Serve and enjoy!