Lemon Balsamic Grilled Chicken | 21 Day Fix Approved

I couldn’t wait to share this recipe with all of you – my Lemon Balsamic Grilled Chicken was DE-LISH! It has taken me awhile to get the right vinegar to oil ratio – I hate it when the meat turns out tasting like it was sitting in a vat of vinegar all day. I was even raving about it to my mom on the phone as I was cleaning up! 

Today, I fixed the boys lunch when we got home from the park. While they were eating, I threw this together! I already had the chicken portioned out into a gallon size zipper bag from earlier this week, so I just added all of the marinade ingredients to my bag, sealed it and rubbed the seasonings into the chicken. NO MESS – I LOVE IT. Popped the bag into the fridge and didn’t think about it again until dinner time.  I love a delicious and simple recipe that requires minimal time. Marinades are a wonderful way to accomplish this!

I chopped up some zucchini and served it with spaghetti squash (angel hair for the boys). If you know me well – you also better believe I topped this with Feta cheese!! I saved my blue container for this meal and it was AH-MAZING.

Enjoy!
 

Lemon Balsamic Grilled Chicken - 21 Day Fix Approved

2015-05-13 20:55:50

Serves 6

This chicken marinade was AMAZING. The Italian flavors and aromas were equally wonderful. This one earned a great big thumbs up from my husband and we will plan to add this one into our Summer rotation! Serve with some veggies and spaghetti squash - boom, dinner is served!

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Prep Time

4 hr 10 min

Cook Time

15 min

Total Time

25 min

Prep Time

4 hr 10 min

Cook Time

15 min

Total Time

25 min

Ingredients

1. 2 pounds boneless, skinless chicken breast
2. 3/4 cup olive oil
3. 1/8 cup balsamic vinegar
4. 3 cloves garlic, minced
5. 1 T lemon juice
6. 1 T oregano
7. 2 tsp Italian seasoning
8. 1 tsp sea salt
9. 1/2 tsp black pepper

Instructions

1. Place chicken into a shallow dish or gallon size freezer bag
2. Add all ingredients and mix well (I usually use a bag, seal the bag and rub the ingredients into the meat - no mess!!)
3. Let marinate in the refrigerator for up to 10 hours. (I let mine sit for about 5)
4. Remove chicken from marinade and place on a hot grill. Grill each side until no longer pink in the center

Serving Suggestion

1. I served this with spaghetti squash and roasted zucchini with red pepper and topped it with Feta cheese (shocker, I know!)

21 Day Fix

1. Serves 6-8 people | Fill 1 Red Container with chicken | 1 Red, 1 Spoon

By Angela Dimitrelias

Fit Mom Angela https://www.fitmomangelad.com/