Category: Italian Vinaigrette

Garlic Balsamic Marinated Chicken Breasts

Garlic Balsamic Marinated Chicken Breasts

Beary Berry Honey Inc.

This chicken dish is super easy and flavourful. Serve it with lots of crusty bread and your choice of side dishes. Also delicious cold in salads and wraps.

500 gr chicken breasts
1/2 bottle of Beary Berry Honey Garlic Balsamic Vinaigrette
optional: add 2 tsp minced thyme or rosemary

  1. Place the chicken and the Garlic Balsamic Vinaigrette in a large resealable bag.  Squeeze out as much of the air as you can, seal and then massage the meat. Place in the fridge and marinate at least 3 to 4 hours or until you are ready to cook them. Massage the meat and turn over at least once while it marinates.
  2. Oven Cooking: Preheat oven to 350 degrees. Line a 9×13 baking pan with tin foil and place the marinated chicken on it. (Discard the used marinade.) Place in the hot oven and roast about 30 minutes or until they are cooked through (depends how thick they are).
  3. Grill Cooking: Preheat the grill until very hot. Place the meat on the grill, reduce flame to medium and cook until good grill marks are formed and the chicken easily lifts from the grate. Turn the meat over often continue to grill until meat is thoroughly cooked, no longer pink inside and juices run clear. 
  4. Serve the meat with the remaining Garlic Balsamic Vinaigrette as a dipping sauce.

Tips:

Recipe created by Amanda Thiessen.

Mediterranean Quinoa Salad

Mediterranean Quinoa Salad

Beary Berry Honey Inc.

This is a great make-ahead vegetarian meal for quick lunches or a side dish. Delicious for potlucks and picnics, too. Serves 4 as a main, 8 as a side dish.

Vinaigrette
3 to 4 tbsp olive oil, extra-virgin
2 or 3 tbsp red wine vinegar
2 tsp Beary Berry Honey (see recommendations below)

Salad
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
2 Roma tomatoes, seeds removed and diced
1/2 English cucumber, seeds removed and diced
2 hands full of chopped or baby spinach, kale, beet or other greens
1 to 1 1/2 tbsp dried oregano (leaves, not ground)
3 cups cooked quinoa
salt and pepper, to taste
Optional: a handful of chopped fresh parsley
Optional: 100 gr of Feta cheese, crumbled
Optional: toss in a handful of black Kalamata olives

  1. Dice the vegetables and place them into a large bowl.
  2. Add all the remaining salad ingredients and toss well.
  3. In a small bowl, whisk together the vinaigrette ingredients.
  4. Toss the salad with the vinaigrette and adjust to your taste – add more oil, salt, honey, herbs, or vinegar.

Tips, Suggestions & Information

  • Use Beary Berry Honey unpasteurized clear or creamed honey for a simple vinaigrette.
  • For this recipe, try our Pomegranate Honey, Licorice Honey, or B&T Chai Honey. Use fresh lemon juice instead of red wine vinegar, and try our Lemon Honey or for a real Middle Eastern flavour, Peppermint Honey.
  • Quinoa is the only grain which is also a complete protein. It can be found at almost any natural foods, organic, or regular grocery store and is usually more economical in the bulk aisle. It increases about 3 x its volume when cooked. The easiest method is to cook it like pasta, in lots of water and exactly 11 minutes. Drain and serve immediately as a hot side dish or for a warm salad. For a cold salad or to make ahead, rinse the hot, cooked quinoa with cold water and keep it in the fridge up to 3 days, or portion in small containers and freeze for quick meals.
  • Use any combination of vegetables you like – broccoli, cauliflower, mushrooms, etc. Try adding cooked beans, chickpeas or lentils for different textures, or even cold shredded chicken or pork for meat eaters.