Post by Loupy on Jun 25, 2013 13:26:18 GMT -7
Balsamic Grilled Chicken with Mediterranean Salsa
www.ibreatheimhungry.com/
An easy and healthy Mediterranean-inspired low carb chicken recipe!
Yield: 4 servings
Serving Size: 4 oz chicken & 1/2 cup salsa
Ingredients
For the Chicken
1 lb boneless skinless chicken breasts
1 Tbl Pompeian Grapeseed Oil
1 Tbl Balsamic Vinegar (no added sugar)
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
For the Mediterranean Salsa
14 oz can artichoke hearts, drained and chopped
2 Tbl capers, drained
2 Tbl sun dried tomatoes, chopped
1/4 cup kalamata olives, pitted and chopped
1/4 cup green olives (spanish), pitted and chopped
1/4 cup roasted (or pickled) red & yellow peppers, chopped
1/4 cup fresh parsley, chopped
1 Tbl balsamic vinegar (no added sugar)
2 Tbl Pompeian Grapeseed Oil
1/4 cup crumbled feta cheese (optional)
Instructions
For the chicken
Combine the 1 Tbl grapeseed oil, 1 Tbl balsamic vinegar, garlic powder, salt and pepper in a small bowl.
Trim the chicken breasts if necessary, and slice into cutlets about 3/4 inch thick.
Place in a non-reactive bowl (plastic, ceramic, or glass) and pour the marinade over the chicken.
Mix to ensure the chicken is well coated.
Cover and marinate for at least an hour, or overnight.
Grill (or saute) the chicken breasts until fully cooked (no longer pink or at 165 degrees F).
For the Mediterranean Salsa
Combine the artichoke hearts, capers, sun dried tomatoes, olives, peppers, and parsley in a medium-sized bowl.
In a small bowl, whisk together the grapeseed oil and balsamic vinegar.
Pour over the salsa and toss to coat.
Season with salt and pepper as desired.
To Serve
Arrange the chicken on an oven-proof plate or platter.
Spoon the salsa over the top of the chicken.
Garnish with crumbled feta if using.
Warm in the oven at 350 for 10 minutes if desired, or serve cold – it’s delicious either way!
Approximate nutrition info per serving:
280 calories,
15g fat,
5.5g net carbs,
27g protein
www.ibreatheimhungry.com/
An easy and healthy Mediterranean-inspired low carb chicken recipe!
Yield: 4 servings
Serving Size: 4 oz chicken & 1/2 cup salsa
Ingredients
For the Chicken
1 lb boneless skinless chicken breasts
1 Tbl Pompeian Grapeseed Oil
1 Tbl Balsamic Vinegar (no added sugar)
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
For the Mediterranean Salsa
14 oz can artichoke hearts, drained and chopped
2 Tbl capers, drained
2 Tbl sun dried tomatoes, chopped
1/4 cup kalamata olives, pitted and chopped
1/4 cup green olives (spanish), pitted and chopped
1/4 cup roasted (or pickled) red & yellow peppers, chopped
1/4 cup fresh parsley, chopped
1 Tbl balsamic vinegar (no added sugar)
2 Tbl Pompeian Grapeseed Oil
1/4 cup crumbled feta cheese (optional)
Instructions
For the chicken
Combine the 1 Tbl grapeseed oil, 1 Tbl balsamic vinegar, garlic powder, salt and pepper in a small bowl.
Trim the chicken breasts if necessary, and slice into cutlets about 3/4 inch thick.
Place in a non-reactive bowl (plastic, ceramic, or glass) and pour the marinade over the chicken.
Mix to ensure the chicken is well coated.
Cover and marinate for at least an hour, or overnight.
Grill (or saute) the chicken breasts until fully cooked (no longer pink or at 165 degrees F).
For the Mediterranean Salsa
Combine the artichoke hearts, capers, sun dried tomatoes, olives, peppers, and parsley in a medium-sized bowl.
In a small bowl, whisk together the grapeseed oil and balsamic vinegar.
Pour over the salsa and toss to coat.
Season with salt and pepper as desired.
To Serve
Arrange the chicken on an oven-proof plate or platter.
Spoon the salsa over the top of the chicken.
Garnish with crumbled feta if using.
Warm in the oven at 350 for 10 minutes if desired, or serve cold – it’s delicious either way!
Approximate nutrition info per serving:
280 calories,
15g fat,
5.5g net carbs,
27g protein
