I’m running out of ideas for my Newly-Low-Carb-Eating boyfriend. Running home from work on Tuesday at 8pm after working out all night, all I could think of was Chicken. Grilled Chicken. In a different way. What now?!
Rachael Ray to the rescue!
Now, whatever her original dinner plan for this chicken was… I have no idea. It’s a big huge mess of words. (rosemary-chicken-breasts-brown-butter-balsamic-ravioli-spinach-salad-pancetta-sweet-vinaigrette-recipe … to be exact). I knew I had rosemary and that I did NOT want to go to the grocery store.
This chicken ended up being really, really tasty and a big hit with Dave too. If you don’t have fresh rosemary, just use the dried stuff, and you probably won’t have to leave your house either!
Rosemary Balsamic Chicken
Recipe inspired by: Rachael Ray
6-8 oz Chicken Breast per serving (so I had 14oz), cut thin
2 Tablespoons (about) Balsamic Vinegar
1 Tablespoon Olive Oil
3 stems of Rosemary (or 1 Tablespoon Dried), stripped and chopped
Sea Salt & Black Pepper
2 Cloves Garlic, minced
1. Place the chicken breasts in a bowl or dish. Season with Salt, Pepper, and Rosemary on both sides. Pour Balsamic Vinegar over the chicken (if you’re using a flat surface, until it just covers). Add the Olive Oil. Let sit for 10 minutes.
2. Heat a Grill Pan or non-stick skillet over medium heat. Spray with Pam or a little bit of olive oil. Add the garlic and then the chicken to the pan. Cook for about 5-6 minutes on each side or until the chicken is cooked through (depends on thickness. Cut a slit in the thickest part to check if you aren’t sure!)
I served this chicken for Dave and I with a big side of salted edamame and a salad. I was also thinking that some Sauteed Squash or Zucchini would be great with this chicken. MMM!
The balsamic created a really great sticky delicious crust on the bottom and top of the chicken that I wasn’t expecting… it made it so yummy.
Let me know if anyone has any great low-carb ideas! I’m running out 🙂