Balsamic Rosemary Chicken Breast Recipe
This recipe features excellent flavors of balsamic vinegar and rosemary, without adding salt or sodium. Add a salad, and you have a great and healthy meal.
(Photo illustration: shutterstock)Serving Size: Half a chicken breast, recipe serves 4
Ingredients:
2 small boneless, skinless chicken breasts, halved (4 servings)
1 tablespoon paprika
1 tablespoon olive oil
½ tablespoon fresh rosemary
2 crushed garlic cloves
A little oil from a spraying bottle
¼ cup red wine or water
3 tablespoons balsamic vinegar
Rosemary leaves for garnish
Preparation:
- If desired, place each half chicken breast between two sheets of plastic and flatten to a thickness of 1.5-2 cm.
- In a small bowl, combine paprika, oil, rosemary, and crushed garlic. Mix well until a paste forms, then spread it on both sides of the chicken.
- Spray an oven tray (30 X 40 cm) with oil. Place the chicken in the tray, cover, and refrigerate for 2-6 hours.
- Preheat the oven to 200-220 degrees Celsius.
- Moisten the chicken with wine, bake for 10-12 minutes, and turn the chicken once halfway through, or bake the chicken until it is no longer pink.
- Remove from the oven and drizzle the vinegar over the chicken in the baking tray.
- Transfer the chicken to serving plates. Mix the liquids in the baking tray and drizzle over the chicken. Garnish with rosemary leaves if desired.
Nutritional Values per Serving
- Calories – 180
- Carbohydrates – 3 grams
- Proteins – 24
- Fat – 6 grams
- Saturated Fat – 1.3 grams
- Sugar – 2 grams
- Dietary Fiber – 1 gram
- Cholesterol – 65 mg
- Sodium – 60 mg
- Potassium – 265 mg
Einat Mazor-Bakar is a clinical dietitian at the DMC Center for Diabetes and Obesity Treatment
