Honey Balsamic Chicken

I adapted this from a Wildtree freezer meal workshop recipe. For more information on that, please read here. I reduced the sugar, changed the type of chicken, and added some garlic galore.

Honey Balsamic Chicken

  • Servings: 6
  • Difficulty: easy
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  • 1/2 cup Wildtree European Dipping Oil – Mediterranean Balsamic. If you don’t have this, you could mix 1/4 cup grapeseed oil with 1/4 cup balsamic vinegar. It won’t taste exactly the same because you are missing out some fabulous spices, but feel free to look at the ingredients and play around. For example, I would add some oregano, onion powder, rosemary, and a tiny bit of lemon zest.
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 1/4 cup Tamari sauce (it’s basically gluten free soy sauce. You can substitute soy sauce if you’d like)
  • 1 teaspoon Wildtree Garlic Galore Seasoning. If you don’t have this, just use granulated garlic.
  • 2 pounds chicken breasts, cut into chunks


Grab a Ziploc gallon freezer bag. Mix all of the ingredients above in the bag except the chicken. Squash the bag around to distribute the ingredients and dissolve the honey and brown sugar. Add the chicken pieces. At this point, the bag can either be frozen until you’re ready to use it, or put in the fridge to marinate for at least one 1 hours and up to 24 hours. If you’d like, check out my earlier post about using a freezer inventory.

When ready to cook, preheat the oven to 425F and grab a baking sheet and aluminum foil. Line the baking sheet with the aluminum for oil for easy cleanup. Remove the contents from the bag using a slotted spoon and place the chicken pieces on the baking sheet. Discard the marinade. Stir the chicken with a spatula every 5-7 minutes to make sure the meat isn’t sticking or burning. Bake until the skin is nicely browned and starting to caramelize. The meat is done when it registers 165F on a meat thermometer.

Serve with vegetables and rice.  In the photo below, I served this with Vegetables en Papillote and Trader Joe’s frozen rice medley. Since I had pulled the meat out two days before, it was ready to go. As I’ve said a few times, I love going from working mom at 5:15pm to having a gourmet meal on the table by 6:00pm.



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