Herby balsamic chicken and fruity tortellini salad make a light spring dinner
Spring has sprung in northwest Ohio! We’ve been lightening up our décor and dress, and now it’s time to lighten up our dinner. Bake up some fragrant and flavorful Balsamic Chicken – it’s equally as delicious when cooked on the grilled. For a complete meal, pair it with a side of tangy Strawberry Tortellini Salad with Citrus Poppyseed Dressing. Happy spring!
Baked Balsamic Chicken
This versatile baked chicken can be paired with pasta, veggies, or salad for a light lunch or dinner. It also makes a great meal prep item. Prepare a batch on Sunday afternoon and enjoy it for lunches during the week.
2 pounds boneless chicken breasts
½ cup onion, diced
1/4 cup balsamic vinegar
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon dried oregano
1/2 teaspoon dried rosemary
2 teaspoons whole grain mustard
Salt and freshly ground black pepper to taste
Heat oven to 400 F. Place chicken breasts in a large plastic bag.
In a large bowl, whisk all ingredients until well combined. Pour marinade over the chicken breasts. Massage bag until chicken is fully coated with the marinade. In a glass baking dish, add chicken and the rest of the marinade.
Bake uncovered for 20 to 25 minutes or until chicken is no longer pink inside.
Strawberry Tortellini Salad with Citrus Poppyseed Dressing
A sweet and fruity salad is combined with savory cheese tortellini to create the perfect side dish to Baked Balsamic Chicken.
2 tablespoons sweet onion, minced
1/4 cup apple cider vinegar
1/3 cup extra virgin olive oil
1/4 cup fresh lime and orange juice combined
5 tablespoons pure honey
1/2 teaspoon salt
1 tablespoon Dijon mustard
1 tablespoon poppyseeds
In a medium bowl, whisk all ingredients together until well combined. Allow flavors to meld while chilling in the fridge for about 30 minutes.
16 ounces cheese tortellini
15 ounce can mandarin oranges, no sugar added
15 ounce can diced pineapple, no sugar added,
2 cups strawberries, halved
Baby spinach leaves for plating
Prepare tortellini according to package directions. Set aside and allow to cool completely.
In a large serving bowl, combine tortellini and fruit. Toss with dressing. Serve over fresh spinach leaves.