Rosemary Balsamic Baked Chicken

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This chicken bake is super simple, and one of my favorites! After a long day of work, dinner is a snap with this recipe. It can also be made with ingredients you probably already have available in your kitchen. If you’re pressed for time, or the chicken breasts are rather large, you can always butterfly them open. Just cut into the breast horizontally to open it up. Just be sure to not cut all the way through so it can be opened to almost resemble the wings of a butterfly. Follow the directions above in the same manner, just reduce time in the oven to about 15 minutes. Be sure to temp the chicken to ensure it reaches 165°F for safe consumption. 

Rosemary Balsamic Baked Chicken

Serves 4
Prep: 20 min
Cooking: 30 min 
Total: 50 min
Beginner 

Ingredients: 

4 Chicken Breasts 

½ Cup balsamic vinegar

2 Tbsp. honey 

4 Cloves of garlic, minced 

2 Tbsp. olive oil 

1 Tbsp. oregano, dried 

1 Tbps. rosemary, fresh and chopped 

¼ Cup coconut aminos 

Salt, TT

Black pepper, TT

Method Of Prep: 

  1. Preheat the oven to 400°F.
  2. Gather and prep ingredients.
  3. In a small bowl add balsamic vinegar, honey, garlic, oregano, rosemary, coconut aminos, olive oil, salt, and pepper. Whisk together.
  4. Season chicken breasts with salt and pepper.
  5. Grab a glass baking dish and add chicken breasts.
  6. Pour balsamic mix on top. Be sure to turn the chicken breasts a few times to coat in the mixture.
  7. Let sit at least 10 minutes, no more than 30.
  8. Bake for 25-30 minutes, or until internal temperature reaches 165°F.
  9. Remove from the oven, and allow to cool slightly.
  10. Slice chicken breasts and pour remaining sauce over chicken.
  11. Serve with Rosemary and Mint Squash with Honey drizzle (see recipe) or your favorite side dish.  
                
 

 

Nutrition Facts: 
Calories- 226
Carbs- 16.4 g
Protein- 23.3 g
Fat- 7.8 g