Tuesday, August 27, 2013

Easy Baked Balsamic Chicken

A friend introduced me to this recipe years ago, and it has been one of my go-to recipes ever since. It's deceptively easy and quick to prepare, and never fails to impress! My favorite is to serve it over couscous, as the tiny pasta soaks up the juices from the baked chicken perfectly. In the absence of couscous, though, it goes well served over whatever I have on hand (rice, quinoa, pasta, etc.).

Easy Baked Balsamic Chicken
PREP: 15 minutes           COOK: 45-60 minutes            READY IN: 60-75 minutes

  SIMPLE         HEALTHY      YUM
pic name       pic name      pic name


  • 4 skinless, boneless chicken breast halves (about 1 pound)
  • 1 red onion, thinly sliced
  • 1 (14.5 oz.) can diced tomatoes
  • 2 tablespoon olive oil
  • 1/4 cup balsamic vinegar
  • 1-2 tablespoons dried basil or Italian seasoning
  • 1/4 teaspoon garlic powder
  • 1/4 cup shredded parmesan cheese
  • salt & pepper to taste


  1. Place thawed chicken breast pieces (or frozen if you're in a pinch for time) in the bottom of a glass baking pan. 
  2. Cover with onions and tomatoes. 
  3. Pour olive oil and balsamic vinegar evenly over top. Sprinkle with seasonings (more if you like a lot of flavor, less if you don't). 
  4. Cover pan with aluminum foil and bake at 425 degrees for 40-50 minutes, or until chicken is cooked through. 
  5. Serve over couscous, orzo pasta, rice, or quinoa, sprinkled generously with parmesan cheese.


(Recipe makes 4 servings)

1 serving    328 calories   14 g fat (3.5 g saturated)    7.5 g carbs    41.4 g protein    3.8 g sugar   

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