November 11, 2011
Happy Friday, friends! Time is flying by so fast, I feel like I barely have time to catch up on things. When you're broke like me and the mailman, dinners are often of hodge podge of whatever's in the pantry. Without the time/money to grocery shop, balsamic chicken was born! A delicous discovery indeed, and it's definitely on the weekly rotation. We love balsamic vinegar, and if you do too, than this recipe is must-have! The sweetness of the cooked onions really helps balance out the tang of the vinegar and paired with mixed veggies and brown rice, it's a complete, healthy, fiber filled meal.
4oz Chicken Breast
2 tbsps Balsamic Vinegar per chicken breast
1 tsp Extra Virgin Olive Oil per chicken breast
1 small onion, sliced
1 garlic clove, chopped
Put all in gallon plastic freezer bag. Marinate in refrigerator for at least 30 minutes.
Put all contents of bag in heated skillet sprayed with nonstick spray.
Simmer until onion and chicken are cooked – varies depends on amount of chicken.
Once chicken is done, take out and leave onions.
Add 1/4 cup of water and simmer until reduced. Put on top of chicken.
Serve with veggies and brown rice for a complete meal.
Calories: 169 per chicken breast