School is back is session and summer is coming to an end. However, I love to use my grill for as long as a can for meals. This grilled balsamic chicken breasts is a recipe I can still make. It’s great as a main dish or for making chicken to add to a salad for lunch. So consider cooking up a little extra. I have even had this chicken by itself cold from the fridge as part of my lunch.
The recipe is super simple. Add some balsamic vinegar, low sodium soy sauce, olive oil, salt, Italian seasoning, and garlic powder to a gallon sized freezer ziploc bag. Seal and shake to combine. Then add in 1 1/2 lbs of chicken breasts. At this point, you just need to give this chicken some time to soak in the marinade. You can let it go anywhere from 30 minutes to 12 hours. I like to do this in thee morning and let it marinate until dinner.
Now it’s time for the grilling.
You will grill it over medium high heat for about 4-5 minutes per side until it reaches an internal temperature of 165 degrees. Cooking time may vary based on the thickness of your chicken breasts. Cover with foil and allow to rest for about 5 minutes. Then it’s time to enjoy this juicy chicken. It is only 3 points for me on my WW personal points.
For my next post this week, I will be sharing the roasted potato recipe that I served on thee side of these grilled balsamic chicken breasts. Be sure to check it out. It was a great dish to accompany this chicken.
Here is what you need to make the
Grilled Balsamic Chicken Breasts
- BALSAMIC VINEGAR
- LOW SODIUM SOY SAUCE
- OLIVE OIL
- KOSHER SALT
- ITALIAN SEASONING
- GARLIC POWDER
- BONELESS SKINLESS CHICKEN BREASTS
Grilled Balsamic Chicken Breasts
Description
Click here to get you WW Personal Points for this recipe.
Ingredients
- ¼ cup balsamic vinegar
- 2 Tbsp low sodium soy sauce
- 2 Tbsp olive oil
- 1 tsp kosher salt
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- 1½ lb (about 4) boneless skinless chicken breasts
Instructions
- Add the balsamic vinegar, soy sauce, olive oil, salt, Italian seasoning, and garlic powder to a gallon sized freezer ziploc bag. Seal and shake to combine.
- Add in the chicken breasts. Seal bag and allow to marinade in the fridge anywhere from 30 minutes to 12 hours.
- Grill over medium high heat for about 4-5 minutes per side until it reaches an internal temperature of 165 degrees. Cooking time may vary based on the thickness of your chicken breasts. Cover with foil and allow to rest for about 5 minutes before serving. Serves 4.
Recipe adapted from Our Salty Kitchen.
