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Publix Simple Meals

Balsamic Chicken and Vegetables With Bistro Salad

Makes 4 Servings
Total Time:
20 minutes
Active Time:
20 minutes

Cooking Sequence

Prepare chicken through step 2 - 10 minutes

Prepare salad - 5 minutes

Complete chicken and serve - 5 minutes

Balsamic Chicken and Vegetables


1 cup pre-diced onions

1 cup baby-cut carrots

4 ounces pre-sliced baby portabella mushrooms (rinsed)

1 pound boneless, skinless chicken breasts

cooking spray

1 teaspoon Montreal steak seasoning

1 1/2 tablespoons balsamic vinegar


1. Place onions, carrots, and mushrooms in microwave-safe bowl. Cover and microwave on HIGH 5 minutes or until hot.

2. Preheat large sauté pan on medium-high 2-3 minutes. Cut chicken into 1 1/2-inch-wide strips; coat with cooking spray. Add chicken to pan (wash hands); sprinkle with steak seasoning. Cover and cook 2-3 minutes, turning once, or until chicken begins to brown.

3. Drain vegetables and stir into chicken. Cover and cook 5 minutes, stirring once, or until vegetables begin to brown.

4. Remove lid and cook 3 more minutes, stirring once, or until vegetables are well browned. Stir in balsamic vinegar and serve.

Bistro Salad


5 ounces spring mix salad

1/2 cup seasoned croutons

1/4 cup shredded Parmesan cheese

1/4 cup Caesar salad dressing


1. Combine salad mix, croutons, and cheese in salad bowl.

2. Toss with dressing and serve.

Aprons Advice

Serve the chicken with half the carrots, and the salad without the croutons, for a meal under 10g net carbs.

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Please see individual recipes for nutritional information.

Balsamic Chicken and Vegetables

CALORIES (per 1/4 recipe) 170kcal; FAT 1.5g; CHOL 65mg; SODIUM 270mg; CARB 9g; FIBER 2g; PROTEIN 28g; VIT A 100%; VIT C 10%; CALC 4%; IRON 6%

Bistro Salad

CALORIES (per 1/4 recipe) 120kcal; FAT 11g; CHOL 5mg; SODIUM 310mg; CARB 4g; FIBER 1g; PROTEIN 3g; VIT A 35%; VIT C 10%; CALC 8%; IRON 4%

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