Bold. Balanced. Bella.
Okay—this one’s for the weeknights when your fridge is giving “ehh”, but your taste buds are like “let’s go!” This dish is fast, flavorful, and feels fancy without the drama. The juicy balsamic-glazed chicken is the main event, while the greens play the perfect backup band—peppery, bright, and just the right amount of bitter.
Here’s the kicker: that balsamic glaze? It’s the secret weapon. A sweet little nod to Nonna’s Sunday roasts—but simplified for your Tuesday hustle. Big flavor, no fuss, all Italian attitude.
INGREDIENTS
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2 boneless, skinless chicken breasts
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2 tablespoons Alessi Extra Virgin Olive Oil
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2 tablespoons Alessi Balsamic Reduction
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2 cloves garlic, minced
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1/2 teaspoon Alessi Sea Salt
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1/4 teaspoon Alessi Ground Black Pepper
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4 cups mixed greens (like arugula, spinach, kale)
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Juice of 1/2 lemon
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Optional: shaved Parmesan and toasted pine nuts for topping
INSTRUCTIONS
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Pound your chicken breasts to even thickness—makes it juicy and fast-cooking.
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Season both sides with salt and pepper.
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Heat olive oil in a skillet over medium-high. Sear the chicken 5–6 minutes per side, until golden and cooked through.
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Add garlic to the pan during the last minute. Let it get toasty, not burnt.
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Drizzle Alessi Balsamic Reduction over the chicken, flipping to coat both sides in that rich, glossy goodness.
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Toss your greens with lemon juice, a little olive oil, and a pinch of salt.
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Serve sliced chicken over the greens, and go wild with optional Parm and pine nuts.
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Eat immediately, preferably barefoot, with a chilled glass of something crisp.
