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Sweet & Savory Balsamic Chicken

Sweet & Savory Balsamic Chicken
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Splenda®.
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Summary
You won’t be bored with this sweet and savory balsamic chicken because it’s packed with all kinds of flavor! The “sweet” in sweet and savory comes from balsamic vinegar and Splenda Brown Sugar Blend, which contains half the calories and sugar of regular brown sugar. This chicken recipe is a sure way to boost your protein intake at lunch or dinner. Pair it with your favorite whole grain and vegetable to complete your meal!
This recipe brought to you by Splenda®, a proud supporter of the American Diabetes Association® and Diabetes Food Hub®.
  • Prep time
    4 hr
  • Cook time
    4 hr
  • Servings
    8 Servings
  • Serving size
    4 oz.
Appetizers Dinner Lunch Main Dish
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    4 oz.
  • Amount per serving Calories 200

  • Total Fat 8g
    • Saturated Fat 1.4g
    • Trans Fat 0g
  • Cholesterol 65mg
  • Sodium 115mg
  • Total Carbohydrate 7g
    • Dietary Fiber 0g
    • Total Sugars 5g
    • Added Sugars 5g
  • Protein 24g
  • Potassium 230mg
  • Phosphorus 180mg

Choices/Exchanges: 1/2 Carbohydrate, 3 Lean protein, 1/2 Fat

Appetizers Dinner Lunch Main Dish
Ingredients

Ingredients

  • lemon juice
    1/4 cup
  • garlic
    3 clove
  • balsamic vinegar
    2 tbsp
  • Worcestershire sauce
    1 tbsp
  • Splenda Brown Sugar blend
    3 tbsp
  • avocado oil
    3 tbsp
  • salt
    1/8 tsp
  • Pepper
    1/8 tsp
  • Red Chili Flakes
    1/8 tsp
  • boneless, skinless chicken breasts
    2 lbs
  • Cornstarch
    1 tbsp
  • water
    1 tbsp

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Directions

Directions

  1. Preheat oven to 425 degrees F.

  2. In a large bowl, whisk together all ingredients (except chicken, cornstarch and water) to create the marinade.

  3. Place the chicken breasts in the bowl and cover with the marinade.

  4. Pierce the chicken with a fork multiple times to allow marinade to soak in.

  5. Cover and refrigerate for 1–4 hours.

  6. Place marinated chicken on an oiled baking sheet and bake for 22–24 minutes or until the internal temperature of the chicken reaches at least 165 degrees F.

  7. You can use the remaining marinade to make a sauce to top the finished chicken! Just place the remaining marinade in a sauté pan and bring to a boil over medium heat. In a separate bowl whisk together 1 tablespoon of cornstarch and 1 tablespoon of water. Slowly add mixture into boiling marinade, stirring constantly until it reaches your desired thickness.

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