
Balsamic Glazed Chicken – 21 Day Fix Approved
Simple ingredients and big flavor gives this meal 2 thumbs up. You can even prep this meal in advanced by making the marinade and tossing it with your chicken in a gallon freezer bag. Store in the refrigerator for up to 4 days until you are ready to cook. Serve with a side of Roasted Vegetables or Roasted Potatoes (Courtesy of Beachbody)
Yields: 4 servings
Container Counts: 1 red, 1/2 yellow
Ingredients:
- 1/4 cup balsamic vinegar
- 1 Tbsp. honey
- 1 Tbsp. whole-grain mustard
- 2 tsp. minced garlic
- 1 tsp. finely chopped rosemary
- 4 (4 oz each) boneless skinless chicken breasts
- 1 tsp. sea salt
- 1/2 black pepper
- 2 tsp. ghee or butter
Directions:
- Combine vinegar, honey, mustard, garlic, and rosemary in a small bowl: whisk until blended. Set aside.
- Sprinkle each side of the chicken breast with salt and pepper, set aside.
- Melt butter in a large skillet over high heat.
- Add chicken; cook for 2 minutes on each side, or until brown. Reduce heat to medium.
- Add vinegar mixture: cook, turning chicken every few minutes, for 4 -5 minutes or until chicken is cooked through and sauce is reduced and thickened.
Hello,
Thank you for sharing the recipe, can you please let me know how it’s 1/2 yellow for this recipe?
Yes, containerizing recipes is not a straight forward as it looks. Some food groups are easy to see where they belong (veggies, fruits, protein etc.) but maconutrient levels (specific amounts of fats, protein and carbohydrates) and overall calories for those ingredients plays another roll in creating containers for more complex recipes. The complexity (honey, butter, balsamic vinegar reduced to a thicker sauce) for the Balsamic Glazed Chicken made it fit the macronutrient level for a 1/2 of a yellow. I hope that helps.