Grilled Balsamic Chicken
Create a great flavor change to basic grilled chicken with a balsamic glaze! Simple Spring and Summer meal for bariatric surgery patients focusing on protein.
Servings: 4 servings
- 1 lb boneless skinless chicken breasts
- 1 tsp poultry seasoning
- 1/2 cup balsamic vinegar
Heat outdoor grill to 350 degrees F.
Trim chicken breasts of any unwanted parts and coat all sides with poultry seasoning. Let set while grill heats.
Grill each side of chicken breast for about 5-6 minutes on each side. Check the temperature has reached 160 F before removing from grill.
While chicken is cooking or resting, heat a small skillet to medium-low heat and add vinegar. Allow to come to a slow simmer and whisk constantly until it begins to thicken. The glaze will reduce by about half and may take up to ten minutes.
Remove the reduced vinegar from heat and pour over grilled chicken. You can also store in a heat proof container for storage.
Serving: 3oz | Calories: 159kcal | Carbohydrates: 6g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 139mg | Potassium: 455mg | Sugar: 5g | Vitamin A: 47IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg