Balsamic and Rosemary Chicken

Source: www.primalpalate.com
Course: Dinner
Preperation time: 15min
Cooking Time: 25min
Serves: 3

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Ingredients

	Protein (g)	Carbs (g)	Fat (g)	Energy (KCal)
2 Fresh Garlic Clove, Minced	0 0	1 1	0 0	3 3
1 To Taste Salt	0 0	0 0	0 0	0 0
1/4 cup Balsamic Vinegar	0 0	4 4	0 0	19 19
1 Tablespoon Extra Virgin Olive Oil	0 0	0 0	5 5	40 40
2 Teaspoon(s) Fresh Rosemary, Minced	0 0	0 0	0 0	1 1
1 To Taste Pepper	0 0	0 0	0 0	0 0
3 Large(s) Boneless Skinless Chicken Breasts	63 63	0 0	7 7	336 336
Total: Approximate Nutrition Info, Per Serving:	63	4	12	398

Protein (g)

Carbs (g)

Fat (g)

Energy (KCal)

2 Fresh Garlic Clove, Minced

0 0

1 1

0 0

3 3

1 To Taste Salt

0 0

1/4 cup Balsamic Vinegar

0 0

4 4

0 0

19 19

1 Tablespoon Extra Virgin Olive Oil

0 0

5 5

40 40

2 Teaspoon(s) Fresh Rosemary, Minced

0 0

1 1

1 To Taste Pepper

0 0

3 Large(s) Boneless Skinless Chicken Breasts

63 63

0 0

7 7

336 336

Total: Approximate Nutrition Info, Per Serving:

398

Instructions

Rinse chicken breasts under cold water, pat dry with a paper towel, and place in a baking dish.
Drizzle olive oil over all 3 chicken breasts, and lightly rub to evenly distribute the oil.
Sprinkle salt and pepper over chicken.
Press fresh garlic and rosemary into chicken breasts.
Roast at 400°F for about 20–25 minutes or until the meat yields an internal temperature of 170°F.
Remove chicken from oven and pour 1/4 cup balsamic vinegar over fully cooked chicken breasts.
Serve with a fresh sprig of rosemary.

Notes
Optional cooking method would be to grill the breasts. You can also easily recreate this dish using split breasts that are bone in and skin on.

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