Seared Balsamic Chicken (Paleo)

Paleo, gluten free, worry-free, simple seared chicken.

“Worry is like a rocking chair. It gives you something to do, but doesn’t get you anywhere.” And yet, as mom’s we worry anyway. When I was younger I couldn’t understand my mom’s constant worry over everything I did. 

Then I became a mother and suddenly my mom’s behavior became totally transparent. And I realize now, what I didn’t understand then, that the culprit which turns a balanced, sane woman into a worried, micromanaging over-reactor…is LOVE. 

Now, I sometimes lie awake at night with an ache in my chest – worrying. Am I doing the best things for my children? What can I do to help them reach their full potential? Realize their great worth and embrace the good in others?  These are the worries that will last long after diapers and bedtime stories – which is an entirely different kind of ache. Then there’s the everyday worries like: Is this gluten free? Cross-contaminated?  

Making homemade meals that are naturally gluten free takes out the guess work and the worry. Like this simple Seared Balsamic Chicken I made to go along with my Chilled Tomato Basil & Roasted Squash Soup. It was a yummy summer evening meal, but this chicken is so simple, worry-free, and  versatile it’s good all year long. 

4 chicken breasts, patted dry

2 tbsp. extra virgin olive oil

1 clove garlic, minced

1 tbsp. balsamic vinegar

1 tsp. ground mustard

2 tsp. honey

2 tsp. dried parsley or a few sprigs fresh parsley, chopped (opt.)

In a large skillet heat olive oil and garlic until it sizzles. Pat dry, salt and pepper chicken breasts. Lie chicken in the hot skillet and let it sear one side for about 5-7 minutes. Don’t touch it or move it. If it sticks when the time’s up, then it’s not ready. Let it cook another minute longer. While it’s cooking whisk the vinegar, mustard, honey, and parsley together. Flip the chicken over, drizzle the vinegar mixture over top and let it sear on the other side for another 5-7 minutes. You can use a meat thermometer in the thickest part of the chicken to make sure it’s done (160-165 F) or make a small cut to make sure it’s no longer pink and fully cooked through. Move the chicken to a plate and set a lid over top to keep them warm while they rest. Serve it with soup or a veggie side. 

Enjoy!