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–+ servings

Easy, Skinny Balsamic Rosemary Chicken

Easy, Skinny Balsamic Rosemary Chicken

Ingredients
  

  • ½ cup balsamic vinegar
  • 2 teaspoons olive oil
  • 1½ tablespoons fresh rosemary, chopped
  • 1 tablespoon garlic, minced
  • ½ teaspoon salt
  • Fresh black pepper, to taste
  • Cooking spray
  • 4 (5 ounces each) boneless, skinless chicken breasts (If your chicken breast are large, cut into 5 ounce sizes to equal 4 breasts)
  • 2 tablespoon balsamic vinegar
  • Fresh rosemary springs, for garnish

Instructions
 

  • To make the marinade: In a small pot, add vinegar, oil, rosemary, garlic, salt, pepper and mix until combined. Bring up to a boil, turn heat down to medium and simmer until reduced in half, about 3 minutes. Place in refrigerator to cool for about 15 minutes. For a quicker chill, place in freezer for about 5 minutes.
  • Coat a 9 x 9-inch baking dish with cooking spray. Place chicken in baking dish and pour cooled marinade over chicken. Refrigerate for 30 minutes. Can be refrigerated overnight.
  • Preheat oven to 400 degrees. Take dish out of refrigerator, cover with foil, and baked in marinade. Bake for about 35 minutes until chicken is cooked thoroughly.
  • Remove chicken to a serving plate. Pour cooked marinade into a small pot.  Add 2 tablespoons of balsamic vinegar. Cook a few minutes until the sauce has thickened a bit. Pour some of the sauce over chicken and serve.
  • Use the leftover sauce drizzled in a baked potato, if desired.

Nutrition

Serving: 1breastCalories: 190kcalCarbohydrates: 5gProtein: 32gFat: 4gSaturated Fat: 1.6gCholesterol: 69mgSodium: 251mgBlue Smart Points: 1Green Smart Points: 3Plus Points: 4