BALSAMIC ROSEMARY CHICKEN
NO COOK-PREP, GLUTEN-FREE, DAIRY FREE, SKILLET
- 4 boneless skinless, chicken breasts (6oz each)
- 2 tbsp olive oil
- 1/4 cup balsamic vinegar
- 1 tbsp chopped fresh rosemary
- 3 tsp minced garlic about 3 cloves
- 1/2 tsp salt
- 1/4 tsp black pepper
On cooking day:
- 1-2 tbsp vegetable or canola oil
Add chicken breasts into gallon-sized freezer bag.
In a medium bowl combine olive oil, balsamic vinegar, rosemary, and garlic. Whisk until combined. Pour over the chicken breasts coating all the pieces well. Seal bag, removing air.
MAKE IT A FREEZER MEAL:
Label a new gallon-sized freezer bag. Add to labeled bag the chicken breasts. Pour balsamic marinade over the chicken breasts and seal. Gently massage bag until contents are well coated. Seal bag, removing as much air as possible, and freeze.
Calories: 368kcal | Carbohydrates: 3g | Protein: 48g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 145mg | Sodium: 557mg | Potassium: 854mg | Sugar: 2g | Vitamin A: 68IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1mg