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:

1. Combine vinegar, honey, mustard, garlic, and rosemary in a small bowl: whisk until blended.  Set aside.
2. Sprinkle each side of the chicken breast with salt and pepper, set aside.
3. Melt butter in a large skillet over high heat.
4. Add chicken; cook for 2 minutes on each side, or until brown.  Reduce heat to medium.
5. 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.