September 5, 2019 |
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
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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