Low Carb Balsamic Chicken Recipes

BAKED BALSAMIC BRUSCHETTA CHICKEN

Steps:

• Preheat your oven to 400 degrees Fahrenheit.
• Add the chicken breasts to a bowl along with the olive oil, balsamic vinegar, salt, pepper and garlic. Set aside for a few minutes.
• In a separate bowl, mix the chopped tomatoes, garlic, basil, parmesan and salt and pepper together until everything is combined.
• Heat a large oven-safe skillet over medium-high heat and add a small drizzle of olive oil. Add the chicken pieces (don't add all the liquid yet!) once the skillet and the oil is hot and brown the chicken pieces on both sides for about 4-5 minutes per side.
• Once the chicken has browned, pour in the leftover marinade over the chicken and bake for about 20-25 minutes or until the chicken breasts reach an internal temperature of 74 degrees Celsius (165 Fahrenheit).
• Remove the chicken from the oven and top with the cherry tomato mixture, along with a drizzle of balsamic glaze or balsamic vinegar, and some more grated parmesan cheese.

BAKED BALSAMIC CHICKEN THIGHS (5 MIN PREP!)

Steps:

• In a large bowl, whisk together the olive oil, balsamic vinegar, minced garlic, Italian seasoning, salt and pepper. Add the chicken and move around to coat in marinade.
• Refrigerate chicken in the marinade for at least 1 hour, up to 2 days, ideally turning the chicken to coat in marinade halfway through.
• Preheat the oven to 425 degrees F (218 degrees C). Line one extra-large or two small baking sheets with parchment paper.
• Arrange the chicken in a single layer on the lined baking sheet(s), mostly without touching each other. Bake for 18-20 minutes, until chicken is cooked through (165 degrees F measured using an instant read thermometer).
• Allow chicken to rest for 5 minutes before eating. If desired, drizzle with balsamic glaze to serve.

LOW CARB BALSAMIC CHICKEN

Steps:

• Rinse and dry chicken.
• Mix all seasonings in small bowl.
• Place chicken in large bowl.
• Drizzle chicken with olive oil and rub with seasoning mix.
• Cover and refrigerate overnight.
• Preheat oven to 450 degree.
• Spray heavy roasting pan with cooking spray.
• Place chicken in pan, bake 10 min.
• Turn chicken over,stirring in 3 to 4 Tbs.
• water,if drippings stick.
• Bake 10 more min.
• If pan is dry,stir in 1 to 2 Tbs.
• water to loosen drippings.
• (I'd cook this chicken longer,at least 30 min. total.) or until chicken is browned,and no longer pink in center.
• Drizzle Balsamic over chicken in pan.
• Transfer chicken to large plate.
• Stir pan drippings,drizzle over chicken.