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!
Ingredients
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1 lb. of chicken breast, cut into cubes
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1 T dijon mustard
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4 t rosemary, chopped
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2 T minced garlic
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1/4 cup of balsamic vinegar
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1/4 cup of olive oil
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salt and pepper to taste
Instructions
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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.
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Add chicken to a large ziplock bag adding in the marinade mixture to the ziplock.
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Lock and toss around to make sure everything is coated.
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Place in refrigerator for 30 minutes.
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Open ziplock bag and place all contents in skillet to cook. (If grilling, leave chicken in breast form)
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Cook until chicken in both fully coated and not pick on the inside.
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Enjoy
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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 |