Balsamic Glazed Chicken/Paneer, Roasted Veggies & a Mint ‘n’ Lime Broken Wheat Salad

Dear Foodies & Friends,

These days, I’ve been keeping busy as an intern at a law firm, here in Bangalore. The hours aren’t long, but travelling to and fro is a rather tiring exercise. The thought of new recipes to make and experiments waiting to happen in the kitchen always lifts my spirits. It’s first thing I think about every morning. Little ideas creep into my head constantly throughout the day, and by the time I get home, I can’t wait to get cooking. Screenshot_20170513-213846 (2)

I’ve had a fascination with balsamic vinegar for a while now. It’s sweet yet tangy, and rich without being heavy on the palate. The trouble is, it isn’t a common ingredient in most Indian households, so getting it is a little expensive. But soooo worth it.

This dish is Balsamic Glazed Chicken/Paneer, Roasted Veggies & a Mint ‘n’ Lime Broken Wheat Salad. I made the paneer version for my mom, and all my lovely vegetarian friends out in the big wide world 🙂

Balsamic Glazed Chicken/Paneer, Roasted Veggies & a Mint 'n' Lime Broken Wheat Salad

  • Servings: 4
  • Difficulty: Medium
  • Print


  1. Chicken thighs or leg pieces
  2. 1 pack of paneer if you’re doing the vegetarian version
  3. Balsamic vinegar- 2 tablespoons
  4. Honey-1 tablespoon
  5. 3 cloves of garlic
  6. Half a teaspoon of chili powder (omit if you don’t like the heat)
  7. 1 large sprig of rosemary (or dried, which worked fine too)
  8. Soy Sauce (to taste)
  9. Freshly ground black pepper
  10. Tomatoes (preferably cherry, but I didn’t have any)
  11. Bellpeppers (red and yellow are delicious here)
  12. Baby corn
  13. Zucchini
  14. Asparagus
  15. 2 cloves of garlic
  16. Extra virgin olive oil
  17. 1-2 cups of cooked broken wheat
  18. 1 small cucumber
  19. A handful of olives
  20. A few sprigs of mint
  21. Extra virgin olive oil
  22. Juice of one lime
  23. Salt
  24. Freshly ground black pepper




STEP 1: Brown the chicken in a large pot on both sides and set aside (It will not be fully cooked at this point). Add the garlic and stir for about a minute. De-glaze the pan with balsamic vinegar, honey and soy sauce, as well as a splash of water. Sprinkle in the chili powder, and rosemary. At this stage you can place the chicken back into the pot to braise for about 15-20 minutes. If you’re making this with paneer, simply fry the paneer before adding it to the glaze.

STEP 2: This is where you can really go freestyle. Throw in your favourite fresh summer vegetables into a tray and roast them depending on the varied cooking times. I pan fried the carrots and baby corn before adding them to the rest of my veggies. The whole thing screams colour colour colour!!

STEP 3: In a large bowl, mix in all the ingredients as mentioned above. Squeeze in some more lemon juice if you need to, and some lemon zest. Season well with salt and pepper.

Et voilà! Bon Appétite!

Serves 3 very hungry people

Screenshot_20170513-215420 (2)
Almost couldn’t fit in that big bowl of salad there. Food Food Food! 

2 Comments Add yours

  1. Elizabeth says:

    This looks delicious and, you’re right about being wonderfully colorful!


    1. Little Chef says:

      Thank you! I’m so glad you liked it! 🙂

      Liked by 1 person

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