4 ½ OZ. PROTEIN, 1 VEGGIE, AND 1 CARB PER SERVING
¾ c balsamic vinegar
½ cup low/no-sodium, fat-free broth (up to 30 calories) *
1 tsp dried minced onion
½ tsp dried minced garlic
½ tsp crushed red pepper flakes
¼ tsp ground black pepper
¼ tsp paprika
¼ tsp crushed, dried rosemary
¼ tsp dried parsley flakes
¼ tsp chili powder
1/8 tsp dried oregano
4 (6 oz) skinless, boneless chicken breast halves
1½ cup total mixed greens
Whisk together the vinegar, broth (or water), onion, red pepper flakes, garlic, pepper, paprika, rosemary, parsley, chili powder and oregano in a bowl.
Pour the liquid into a resealable plastic bag and add the chicken breasts.
Coat the chicken breasts with the marinade, squeeze out the excess air and seal the bag.
Marinate in the refrigerator 30 minutes or overnight.
Preheat the oven to 400°.
Line a baking sheet with non-stick aluminum foil or lightly grease a broiler pan.
Remove the chicken breasts from the marinade and shake off the excess.
Discard the remaining marinade and place the breasts onto the baking sheet or broil pan.
Bake in the preheated oven until the breasts are golden brown and no longer pink in the center, about 40 minutes.
Serve 1 chicken breast along side the salad and Guiltless Potato Wedges sprinkled with any combination of the above herbs & spices.