Balsamic Chicken with Grilled Corn and Swiss Chard

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 440, total fat 21 G., saturated fats 7 G., proteins 42 G., carbohydrates 23 G., fiber 4 G., cholesterol 130 mg, sodium 520 mg, sugar 0 G.

This recipe uses chicken breasts brushed with a mixture of balsamic vinegar, olive oil, ketchup, and Dijon mustard and grilled. The aroma and flavor are incredible. Serve the chicken with a simple, yet richly flavored vegetable side dish, also grilled in a skillet. Corn kernels, chopped chard, and green onions are quickly sautéed in bacon fat, then tossed with butter, which softens the salty, smoky flavor of the side dish. The result is a wonderful combination of crispy bacon, juicy corn, and tender greens.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 skinless, boneless chicken breasts (about 0.7 kg)
2 tbsp extra-virgin olive oil + extra for greasing
2 tablespoons balsamic vinegar
1 tbsp ketchup
1 tbsp Dijon mustard
2 thick slices bacon, cut into 1cm pieces.
4 ears of corn, kernels removed (about 2 cups)
1 bunch Swiss chard, chopped (leaves separated from stems)
2 tablespoons unsalted butter
3 green onions, chopped

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken breasts, chard, green onions, corn, balsamic vinegar, bacon

Cooking the dish according to the recipe:

Preheat the grill to medium-high and lightly brush the grates with olive oil. In a small bowl, combine the balsamic vinegar, olive oil, ketchup, and mustard. Season the chicken with salt and black pepper and brush the balsamic mixture over the entire surface. Grill until cooked through and charred, 8-9 minutes per side; remove to a plate.
Meanwhile, heat a cast-iron skillet or Dutch oven on the stovetop or directly on the grill. Add the bacon and cook, stirring occasionally, until browned and crispy, about 5 minutes.

Add the corn kernels and chard stalks to the skillet. Cook, stirring occasionally, until the corn is tender and lightly browned, about 3 minutes. Add the butter, green onions, and chard leaves. Cook until wilted, about 3 minutes. Season with salt and pepper to taste. Shred the chicken and serve with the corn mixture.

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