Middle Eastern Chicken Breasts

• 2 tablespoons balsamic vinegar
• 2 teaspoons olive oil, divided
• 4 (4-ounce) skinless, boneless chicken breast halves
• Cooking spray
• 1 1/2 cups chopped red potato
• 1 cup chopped Vidalia or other sweet onion
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons chili powder
• 2 teaspoons curry powder
• 5 garlic cloves, minced
• 2 1/2 cups chopped tomato
• 3/4 cup frozen green peas, thawed
• 2 tablespoons minced fresh cilantro
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup balsamic vinegar

1. Prepare grill.
2. Combine 2 tablespoons vinegar and 1 teaspoon oil in a large zip-top plastic bag; add chicken to bag. Seal and marinate in refrigerator 10 minutes. Remove chicken from bag, and discard marinade. Place chicken on grill rack coated with cooking spray; cook 4 minutes on each side or until chicken is done. Cut into 1/4-inch-wide strips.
3. Heat 1 teaspoon oil in a large sauce-pan over medium heat. Add the potato; cook 10 minutes or until tender, stirring constantly. Stir in onion and next 5 ingredients (onion through garlic); cook 5 minutes, stirring occasionally. Stir in tomato and next 4 ingredients (tomato through pepper). Cook 3 minutes; remove from heat.
4. Place 1/2 cup vinegar in small saucepan. Bring to a boil; cook until reduced to 1/4 cup (about 3 minutes).
5. Spoon 1 cup cooked vegetables onto each of 4 plates. Arrange 1 sliced chicken breast half over vegetables. Drizzle 1 tablespoon reduced vinegar over each serving.

balsamic vinegar, olive oil, skinless, cooking spray, red potato, vidalia, ground cumin, ground coriander, chili powder, curry powder, garlic, tomato, frozen green peas, fresh cilantro, kosher salt, black pepper, balsamic vinegar

Taken from www.myrecipes.com/recipe/middle-eastern-chicken-breasts (may not work)