Balsamic Rosemary Chicken
Balsamic Rosemary Chicken. Doesn't that sound fancy??? Well, it's not. This is just one of those crazy easy recipes I stumbled upon a couple of years ago and have adapted a bit over time. It is SO fast and quick, which is basically everything in my world. Feel free to use different herbs to fit your personal tastes ... I typically use rosemary or thyme. And I never ever measure the garlic or herbs! If you like a lot, use a lot. If you don't, use just a little. Same with the salt and pepper. For the record, this chicken definitely is more flavorful the second day. I always make two batches because this stuff is good as a main dish, over salad greens, or in a quick wrap with veggies. It's a perfect thing to have in the fridge for quick lunches or dinners. Balsamic Rosemary Chicken is a staple for us and I hope you guys love it, too! *This dish is both Whole30 and Paleo approved.
- 1.5 pounds boneless chicken breasts
- Fresh garlic minced
- Fresh rosemary minced
- Sea salt
- Cracked pepper
- Oil of choice I use avocado or olive oil
- 1/4 cup Balsamic vinegar
- Place chicken breasts in baking dish.
- Drizzle with oil, rubbing it in to make sure chicken is evenly coated.
- Grind sea salt and cracked pepper generously over chicken.
- Sprinkle fresh garlic and rosemary over chicken breasts. (Amount based on preference)
- Roast at 400 degrees for about 20-25 minutes.
- Remove chicken from oven and slice into strips.
- Pour 1/4 cup balsamic vinegar over fully cooked chicken breasts.
- Let sit for 15 minutes before serving to allow balsamic vinegar to soak into chicken, or refrigerate for future use.
Tried this recipe?Let us know how it was!