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Balsamic feta chicken

May 21, 2016

Recipe

Balsamic vinegar and crumbled feta cheese give this baked chicken dish lots of flavor with very little hands-on time.

Serves 6

To avoid overcooking the chicken, insert a meat thermometer through the thickest part of the breast. Cook chicken to 165 F.

Heat the oven to 375 F. Lightly coat a baking sheet or baking dish with cooking spray or olive oil.

In a medium bowl, combine the chicken breasts, vinegar, brown sugar, oil, paprika, thyme, salt and mustard. Using tongs, coat the chicken. Marinate the chicken breasts for at least 20 minutes in the refrigerator.

Place the marinaded chicken breasts on the baking sheet and bake for 15 minutes or until chicken reaches an internal temperature of 165 F. Sprinkle each chicken breast with 1 tablespoon cheese and serve.

6 chicken breasts, 4 ounces each
1/2 cup balsamic vinegar
2 tablespoons brown sugar
1 tablespoon olive oil
1 tablespoon paprika
1 teaspoon chopped fresh thyme
1/2 teaspoon kosher salt
1/4 teaspoon dry mustard
6 tablespoons crumbled feta cheese

DASH Eating Plan Servings

Dairy foods (low-fat or fat-free) 1/2 Fats and oils Fruits Grains and grain products 4 Meats, poultry and fish Nuts, seeds and dry beans Sweets Vegetables

Diabetes Meal Plan Choices

1/2 Fats Dairy foods (low-fat or fat-free) Fruits 4 1/2 Meat and meat substitutes Milk and milk products Nonstarchy vegetables Starches Sweets, desserts and other carbohydrates

Mayo Clinic Healthy Weight Pyramid Servings

Carbohydrates 1/2 Fats Fruits 1 1/2 Protein and dairy Sweets Vegetables

Nutritional analysis per serving

Calcium 279 Calories 9 g Total carbohydrate 79 mg Cholesterol 1 g Dietary fiber 6 g Monounsaturated fat Potassium 25 g Protein 4 g Saturated fat 1 breast Serving size 337 mg Sodium 15 g Total fat