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Honey Balsamic Chicken Breast
Ingredients
4 - 6 Chicken Breasts
1/2 cup European Dipping Oil- Mediterranean Balsamic
1/2 cup Honey
1/2 cup Brown Sugar
1/4 cup Soy Sauce
1/2 cup Honey
1/2 cup Brown Sugar
1/4 cup Soy Sauce
Mix the Balsamic Dipping Oil, Honey, Brown Sugar, and Soy Sauce in a freezer bag. Shake and squeeze the contents of the bag to dissolve the honey and brown sugar. Add the chicken to the bag. Remove air and either marinate 2 hours or freeze. Defrost in fridge. Preheat oven to 450ºF. Place the chicken breast on a foil-lined and greased baking sheet. Bake until the skin is caramelized and very dark in spots, about 20 to 30 minutes. Meanwhile, place leftover marinade in a small saucepan. Bring the marinade to a boil for 5 minutes, in order to kill bacteria. Reduce the heat to a simmer and cook until thick, about 30 minutes and set aside. Use a pastry brush to brush the cooked marinade onto the cooked chicken or serve marinade alongside as a sauce/gravy.
Chipotle Lime Summer Salad
Ingredients
3 ears Corn
1 1/2 tablespoons Unsalted Butter
1 1/2 teaspoons Wildtree Chipotle Lime Rub
1 bag Spring Mix Lettuce
1/2 cup Shredded Carrots
1 Cucumber, peeled and diced
1/2 cup diced Onions
1 large Tomato, chopped
1 Avocado, diced
1/4 cup Wildtree Italian Dressing, prepared
1 1/2 tablespoons Unsalted Butter
1 1/2 teaspoons Wildtree Chipotle Lime Rub
1 bag Spring Mix Lettuce
1/2 cup Shredded Carrots
1 Cucumber, peeled and diced
1/2 cup diced Onions
1 large Tomato, chopped
1 Avocado, diced
1/4 cup Wildtree Italian Dressing, prepared
Cook or grill corn on the cob, then cut corn off the cob and place in a bowl while still warm with butter and chipotle lime rub. Stir until mixed. In a separate large salad bowl, combine the greens and veggies. Top salad with corn and avocado. Serve with Italian Dressing on the side.
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