Balsamic Marinated Chicken
- 2 tablespoons light balsamic vinaigrette (no more than 2 g of fat per tablespoon; I used Newmans Own Light Balsamic Vinaigrette)
- 2 tablespoons balsamic vinegar
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried rosemary leaves
- 4 (4-ounce) trimmed boneless, skinless chicken breasts
- In a medium resealable container, mix the vinaigrette, vinegar, pepper, and rosemary.
- Add the chicken and rotate it to cover it in the marinade.
- Refrigerate it at least 6 hours or overnight, rotating at least once.
- Preheat a grill to high heat.
- Grill the chicken until no longer pink inside, about 5 minutes per side.
- Each (1 chicken breast) serving has:
- Calories: 137
- Protein: 26g
- Carbohydrates: 1g
- Fat: 2g
- Trace Saturated Fat
- Cholesterol: 66mg
- Trace Fiber
- Sodium: 149mg
light balsamic vinaigrette, balsamic vinegar, freshly ground black pepper, rosemary, chicken breasts
Taken from www.epicurious.com/recipes/food/views/balsamic-marinated-chicken-375492 (may not work)