CHICKEN AND GRILLED VEGGIES WITH BALSAMIC VINEGAR SAUCE
Chicken thigh 1 package Garlic crushed 2 cloves Flour of your choice 2 tbsp Salt and pepper Eggplants sliced 3 Onions sliced 2 Asparagus 1 package Tomatoes 5 Salt and pepper Canola oil Balsamic Vinegar Sauce (Please click to see this recipe) *No peanuts, tree nuts, milk, eggs, soy, wheat |
1. Heat the oven to 400F.
2. Cut the chicken into bite size chunks. Salt and pepper the chicken.
3. Slice the vegetables (make a slight X mark of tomatoes) and sprinkle salt and pepper, and drizzle with canola oil. Grill for about 30 minutes. Some vegetables must be taken out of the oven before, like tomatoes and asparagus, while onions require longer time.
4. Prepare the chicken. Put flour just enough to coat.
5. Warm the frying pan with olive oil and place the crushed garlic in low-medium heat. Take out the garlic after your oil got aroma.
6. Saute the chickens on medium heat. Turn them over when bottom is brown. Cook thoroughly.
7. Add the grilled vegetables to the chicken. Pour the Balsamic vinegar sauce and serve.
2. Cut the chicken into bite size chunks. Salt and pepper the chicken.
3. Slice the vegetables (make a slight X mark of tomatoes) and sprinkle salt and pepper, and drizzle with canola oil. Grill for about 30 minutes. Some vegetables must be taken out of the oven before, like tomatoes and asparagus, while onions require longer time.
4. Prepare the chicken. Put flour just enough to coat.
5. Warm the frying pan with olive oil and place the crushed garlic in low-medium heat. Take out the garlic after your oil got aroma.
6. Saute the chickens on medium heat. Turn them over when bottom is brown. Cook thoroughly.
7. Add the grilled vegetables to the chicken. Pour the Balsamic vinegar sauce and serve.