Balsamic Chicken with Corn and Swiss Chard
Difficulty: Easy
Servings: 4
Total Time: 40 minutes
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Nutrition per Serving
- 440 calories
- 21 grams total fat
- 7 grams saturated fat
- 130 milligrams cholesterol
- 520 milligrams sodium
- 23 grams carbohydrates
- 4 grams dietary fiber
- 42 grams protein
Ingredients
- 2 tablespoons extra-virgin olive oil, plus extra for brushing
- 2 tablespoons balsamic vinegar
- 1 tablespoon ketchup
- 1 tablespoon Dijon mustard
- 4 skinless, boneless chicken breasts (approximately 1 pounds)
- Kosher salt and freshly ground black pepper
- 2 slices thick-cut bacon, chopped into -inch pieces
- 4 ears of corn, kernels removed (about 2 cups)
- 1 bunch Swiss chard, chopped with stems and leaves separated
- 2 tablespoons unsalted butter
- 3 scallions, thinly sliced
Instructions
- Heat a grill to medium and lightly coat the grill grates with olive oil. In a small bowl, whisk together the balsamic vinegar, olive oil, ketchup, and Dijon mustard. Season the chicken breasts with salt and pepper, then brush them thoroughly with the vinegar mixture. Grill the chicken until grill marks form and it is cooked through, about 8 to 9 minutes on each side. Transfer the cooked chicken to a plate.
- While the chicken cooks, warm a cast-iron skillet or Dutch oven over medium-high heat, either on the stove or directly on the grill. Add the bacon pieces and saut, stirring occasionally, until they are browned and crispy, roughly 5 minutes.
- Stir in the corn kernels and the Swiss chard stems to the skillet. Cook, stirring occasionally, until the corn softens and gains a light brown color, about 3 minutes. Next, add the butter, sliced scallions, and the Swiss chard leaves. Cook until the leaves have just wilted, approximately 3 more minutes. Season with salt and pepper to taste. Slice the grilled chicken and serve alongside the corn and Swiss chard mixture.
Photograph by Justin Walker
Courtesy of Recipe Iseasy Magazine
