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Ingredients
- 4 skinless, boneless chicken breasts
- 4 – 5 garlic cloves
- 1 cup fresh basil
- 1 tablespoon olive oil
- 1 tsp. balsamic vinegar
- 1/4 cup water
- 1 cup sliced mushrooms
- 1 package of cherry or grape tomatoes
- 1/2 red onion sliced
Preparation
Step 1
Preheat oven at 375 degrees. Brown the chicken breasts in a pan. In a blender place the garlic, basil, olive oil, vinegar, water and pulse until pureed.
Place the browned chicken breasts in a pyrex and cover with the basil, garlic mixture. Top with mushrooms, tomatoes and onion and bake for about 40 minutes or until chicken is fully cooked. Serve with brown rice and a salad.
This recipe is simple, clean and super delicious. It is very easy to prepare. It is also very low carb. Balsamic Vinegar Chicken. This is a great recipe. If you happen to make this please let me know how you like it by leaving a comment below.
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Yum! I remember preparing this a while back the day you shared this recipe in your group. It was SO delicious and easy to make.
Dana, this was one of the first recipes I created, so I left out the salt and pepper:) OOPS. You can also add a tad more balsamic if you like.
Emily, thank you for commenting. You just inspired me to make this tonight:)
This was delicious! So easy to make and healthy! I added two pieces of sundried tomato laughing cow cheese .
This makes me so happy! Thank you Liz! I’m glad you and your family enjoyed it. Thank you for commenting!
I made this last night, and it was super yummy! I used fresh hot house tomatoes instead of cherry tomatoes and it was awesome! Next time I think I’ll let the chicken bake in the blended marinate for 20 minutes and then flip it and put the tomatoes on and bake for another 20.
This chicken dish turned out excellent. I was a little concerned because my last two dishes that I found on pin interest did not turn out well; but this dish turned out really great. Just the right amount of flavoring. I added a little more to the blender because I had more chicken to make; but it was really flavorful.
Thanks for sharing Shelly! I made this last night and me and my boyfriend both loved it! One modification I made was sautéing the onions first then reducing it with low sod/fat free chicken broth and 1 tablespoon of balsamic vinegar and I used a whole onion because I love onions cooked this way. I felt it gave the dish the little added flavor it needed while maintaining its healthy characteristics. I will definately be preparing this again!
The 2nd time I made this, I made a few changes. I replaced the water with low sodium chicken broth and added organic white wine, fresh Rosemary, white pepper and Himalayan salt. I cut the full breasts into serving size and marinated for 1/2 hour. Served with Jasmine Rice and Broccoli, Hubby liked it much better. Also used the sweet grape tomatoes from our garden
I made this tonight for dinner and my boyfriend and I loved it! So delicious and healthy! We will definetly make this again. Thanks for Pinning
Maddie
Maddie, thank you for sharing that you enjoyed this dish. It really is good. Have a nice evening!
Tried this recipe for the first time tonight. Smelled delicious. Used grape tomatoes and fresh basilico from the garden. Should have substituted water for white wine and added salt and pepper. Was a little blan. Was good though just needed a little bit extra. sautéing the onions and mushrooms may have helped.
Made this last night. Whole family loved it including 4 and 7-year-old. We’ll be adding this to our regular dinner menu. Thanks for a good, healthy, easy recipe!
I just made this for dinner and my husband loved it. I’ve been in a rut lately cooking the same things, so it was nice to try something different. I did add some feta cheese for flavor and really enjoyed it. Thanks!!
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