Balsamic Olive Chicken

This week I will emailing the paleo group the other recipe at the end of the week. I didn’t get any suggestions this week, so I cooked up a classic recipe that I do. I must admit my prep and cooking time goes up now that I am trying to calculate the ingredients. I am one of those cooks that cooks on the fly and base the flavours as I’m cooking. A lot of the time I have no clue how much I use of anything. With that said I did measure out this recipe, but feel free to add more or less of some ingredients. Perhaps even replace some if you don’t like mushrooms, but the key ingredients here are the tomatoes, capers, and olives. Enjoy the meal and look out for further recipes!


Balsamic Chicken



1½ – 2lb Chicken Breast
100g Shitake Mushrooms (chopped)
150g Small White Cap Mushrooms
100g Sundried Tomatoes (chopped)
200g Artichoke (chopped)
100g Black Olives (Kalamata are great for flavour)
100g Capers
½ Pint Grape Tomatoes
Olive Oil
Balsamic Vinegar
Ground black pepper


1. Heat Pan to medium heat.
2. Season chicken with fresh ground pepper and place onto pan. Seer both sides for about 2-3 minutes a side.
3. Pre-heat oven to 350oF
4. In an Oven Dish place all vegetables.
5. Add olive oil and balsamic vinegar. Use equal amounts of both for a 1:1 ratio.
6. Place the seared chicken breast on top of veggies. Then add more pepper, olive oil, and balsamic vingar.
7. Cover oven dish with aluminum foil and place into oven for 25 minutes.
8. Stir/mix the veggies on top of the chicken and finish cooking for 10 minutes more.
9. Serve chicken breast with veggies on top or chop chicken breast in mouth size portions and mix when serving on plate.

For quicker prep/shopping time go to the fresh olive bar at grocery store. You will be able to find olives, artichoke, and sundried tomatoes all in there.


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