Broiled Chicken with Balsamic Salad

Broiled Chicken with Balsamic Salad

This broiled chicken is fabulous! So moist, so juicy, so worth making! No grill pan needed, no stovetop mess! Just a broiler and a pan lined with aluminum foil! I plan to make a huge batch of this and park it in the fridge for the week. The kids will love noshing on it and it’s just perfect to add to salads. The picture below was not made with chipotle or paprika but next time I will add some for even more flavor and color!

Broiled Chicken with Balsamic Salad

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Ingredients

  

• 6 chicken breasts
• olive oil
• salt/pepper
• ground chipotle optional or paprika (optional)
• handful of fresh dill chopped
• 8-10 garlic cloves minced
• arugula or romaine for salad

dressing

• ¾ cup olive oil
• ¼ c. good quality balsamic
• 2 cloves fresh garlic chopped
• 1 ½ T. dijon mustard

Instructions

 

• Line a jellyroll pan with aluminum foil.
• Preheat broiler to high.
• Pound chicken breasts to flatten/tenderize a bit (not too thin)
• Drizzle a drop of oil and rub on each chicken piece.
• Add salt/pepper and chipotle or paprika if using.
• Add dill and garlic.
• Flip chicken and do same on other side.
• Let sit a bit if you have time.
• Broil 5 minutes on each side.
• Slice and lay on top of arugula or romaine

Dressing

• Whisk all together and pour over chicken and lettuce.

Chicken method adapted from  Cravingtasty.com