Recipes

Perk up your taste buds with these balsamic chicken or vegan recipes

balsamic chicken and tofu

It’s been so cold in Toronto the last week; I can’t even describe it. It hit -40 Celsius and Fahrenheit. I forgot that the two actual convert to the same temperature at a point – a low point! To those of you that live in places that get this temperature or colder regularly in the winter, I want to know your secrets because I wanted to hibernate for days. But life gets in the way of that, so I had to go out occasionally; which leads me to this post. I cooked a lot more experimental (well for me)  meals this week because I didn’t want to go grocery shopping, so I needed to use what was already in the kitchen.

Two of the dishes were made with a balsamic vinegar base, I tried it with chicken and tofu and both were yummy!

Balsamic chicken or tofu and rice recipe

  • Total time: 20-25 minutes, cook time: 15 minutes, prep time: 10 minutes (add in more time if you are deboning or removing the skin from the chicken)
  • Makes: 4 servings

Ingredients

garlic onions

  • 1 cup of uncooked rice of your choice
  • 4 boneless, skinless chicken breasts, sliced or cubed or 2 packages of firm tofu sliced or cubed
  • 1.5 cups of vegetables of your choice
  • 1/3 cup aged balsamic vinegar
  • 1 small onion, sliced or chopped
  • 2 garlic cloves, minced
  • 1/4 cup of diced tomatoes
  • 1.5 tablespoons olive oil, 2 tablespoons if you’re using tofu
  • 1 tablespoon fresh basil
  • Salt and ground black pepper to taste
  • Optional: 1-2 habanero, wiri wiri or scotch bonnet peppers

Directions for chicken

Balsamic chicken and rice

  1. Marinate the chicken with 1/2 the ingredients (except for the olive oil) for a minimum of 1 hour up to 24 hours in the fridge.
  2. Cook the rice according to the package.
  3. Heat the olive oil in a pan over medium heat and add the garlic and onion and cook for 3 minutes.
  4. Add the chicken and cook until brown, 3-4 minutes, stirring occasionally.
  5. Add the vegetables and the remaining marinade and cook until the chicken is no longer pink about 10 minutes depending on the size of your chicken pieces.
  6. Serve over the rice.

Directions for tofu

balsamic tofu

  1. Marinate the tofu with 1/2 the ingredients (except for the olive oil) for a minimum of 10 minutes to 1 hour.
  2. Cook the rice according to the package.
  3. Heat the olive oil in a pan over medium heat and add the garlic and onion and cook for 3 minutes.
  4. Add the tofu, vegetables, and the remaining marinade and cook for about 5-7 minutes depending on the type of vegetables you used.
  5. Serve over the rice.

Chicken: Approximate nutrition information for one serving size (Based on brands and amounts used in this recipe)

  • Calories: 413
  • Fat: 10g
  • Carbohydrates: 50g
  • Protein: 30g

Tofu: Approximate nutrition information for one serving size (Based on brands and amounts used in this recipe)

  • Calories: 380
  • Fat: 11g
  • Carbohydrates: 55g
  • Protein: 19g
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32 comments

    1. Thanks so much! Let me know what you think if you do. If you’re not a huge fan of balsamic vinegar, I would maybe cut down the amount by half for the tofu dish so it’s less strong…I just happen to like it a lot 🙂

    1. Thanks so much! Let me know what you think if you do. If you’re not a huge fan of balsamic vinegar, I would maybe cut down the amount by half for tofu…I just happen to like it a lot 🙂

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