It’s like 335 calories couldn’t have been consumed any better. There’s a whole lot of balsamic to this dish, and you’re gonna like it!
Hello Balsamic Chicken & Asparagus.
2 boneless skinless chicken breasts (6 oz each)
1 bunch asparagus
1 pint grape tomatoes
4 oz mozzarella cheese
1/2 cup plus 2 Tb balsamic vinegar
1/4 cup plus 1 t olive oil
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1. Combine 1/2 balsamic, 1/4 olive oil, garlic powder and pepper into a ziploc bag. Add in raw chicken breasts and marinate from 30 minutes to overnight. After marinating, grill chicken.
2. Preheat oven to 400 degrees. Cut off the end of asparagus (bend asparagus until it breaks, this is where you should be cutting off the ends). Line a cookie sheet with tinfoil. Line asparagus on the cookie sheet and drizzle with olive oil. Sprinkle with salt. Place on top rack of oven for 8-10 minutes until tender (until you can easily pierce with a fork).
3. In a frying pan, place sliced grape tomatoes in 1 teaspoon olive oil and 2 tablespoons balsamic vinegar. Cook for a few minutes until tomatoes start to get soft (where you can squish them with a fork).
4. Place chicken and asparagus on a serving dish, top with tomatoes and mozzarella. Drizzle with extra balsamic mixture from tomatoes.
Seriously. So good.
I didn’t even make any of this. Michael and I were feeling lazy so we ate at his parents house and this is what I came up with.
Grilled chicken on a bed of spinach with asiago cheese. Mm!
Since the recipe is a no brainer, let me tell you to be careful, Spinach is one of the highest pesticide-containing foods, so it’s important to eat organic spinach.
Spinach is chuck full of fiber, which keeps you full. And it’s like 7 calories for an entire cup. So you feel full, but at the same time have barely consumed any calories. So load on the toppings!