I made this Sunday as one of our meal prep options and we ate it tonight because it smelled amazing last night as I was cooking. It was day 19 of my #HealthyDinnerChallenge on Instagram. It totally lived up to the great smell and this recipe will definitely become a staple in our dinner rotation.
Try is out and let me know what you think!
1 lb. of chicken breast, cut into cubes
1 T dijon mustard
4 t rosemary, chopped
2 T minced garlic
1/4 cup of balsamic vinegar
1/4 cup of olive oil
salt and pepper to taste
In a small bowl add mustard, chopped fresh rosemary, garlic clove, balsamic vinegar, salt & pepper, and olive oil. Whisk together so oil and vinegar are no longer separated.
Add chicken to a large ziplock bag adding in the marinade mixture to the ziplock.
Lock and toss around to make sure everything is coated.
Place in refrigerator for 30 minutes.
Open ziplock bag and place all contents in skillet to cook. (If grilling, leave chicken in breast form)
Cook until chicken in both fully coated and not pick on the inside.
Yeilds 4 servings
I served this with steamed green beans and mashed potatoes.
Calories:310, Total Fat: 17g, Fiber: .7, Carb’s: 2.5, Protein: 27g