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September 5, 2019 | Recipes

Ingredients:

2 Tablespoons balsamic vinegar

2 Tablespoons olive oil

¼ cup green onion

½  teaspoon dried oregano

½ teaspoon garlic powder

¼ teaspoon black pepper

¼ teaspoon paprika

8 ounces skinless, boneless chicken breast

Directions:

In measuring cup, whisk balsamic vinegar and olive oil.

Chop green onion and add to oregano, garlic powder, black pepper, and paprika.  Whisk to combine.

Cut chicken into 2 pieces.  Pour marinade over chicken in leak-proof bowl or plastic storage bag.  Refrigerate and marinate from 30 minutes up to 24 hours.

Remove chicken from marinade.  Pan fry in medium-hot, non-stick or greased skillet for several minutes on each side until thoroughly cooked.  (Using a thermometer, the internal temperature of the chicken breast should be 170 degrees Fahrenheit.)

  • Makes 2 servings
  • 1 serving = 4 ounces chicken breast.
  • Each serving = 3 ½  protein choices

*Adapted from www.davita.com

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