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baked chicken breast

As promised this is the next part of the Roast Potatoes with lemon and Rosemary recipe that I posted yesterday. To make those baked chicken breast I marinated the chicken breast in a mix of spices – paprika and green pepper –  olive oil and balsamic vinegar.

DSC_0230 picThen I grilled the breast in the oven for 25 minutes and I laid them onto chopped chard. I added fresh lemon, cherry tomatoes and sliced brown onion to flavour the chard while cooking. After 25 minutes I brushed the top of the chicken breast with more marinade and I added in the tray the potatoes from this recipe here and I cooked for 15 more minutes.

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The chicken breast was really moist and tasty. The silver beet had a lovely lemon and tomatoes flavour too. It was a perfect balanced dish for a diabetes diet. A good portion of protein to feel full, leafy green vegetables and a bit of slow release carbs with the roasted potatoes.

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Grilled Chicken Breast with Balsamic Vinegar glazing and Chard

Grilled chicken breast with balsamic vinegar glazing
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hr 10 mins
Author: Carine
2 people
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Ingredients

  • 2 free range chicken breast
  • 6 tbsp Balsamic vinegar
  • 1 tsp Ground paprika
  • 6 tpsp Extra virgin olive oil
  • 1 tsp fresh rosemary
  • 1 bunch fresh chard
  • 10 cherry tomatoes
  • 1 fresh lemon
  • 1 brown onion

Instructions

  • Preheat oven at 210 C.
  • In a bowl mix oil, balsamic vinegar, rosemary and paprika.
  • Dip the chicken breast in the mixture and rub them well.
  • Cover the bowl with a plastic wrap and set aside for 20 minutes in the fridge.
  • Meanwhile chop the silverbeet.
  • Cover a baking tray with the silverbeet and add the marinated chicken breast on the top.
  • Add fresh lemon slices, brown onion and cherry tomatoes.
  • Place in the oven for 25 minutes.
  • After 25 minutes brush the top of breast with the rest of the oil mixture,
  • Add the rosemary potatoes in the tray.
  • Bring the tray back in the oven for 15 minutes.
Nutrition Facts
Grilled Chicken Breast with Balsamic Vinegar glazing and Chard
Amount Per Serving
Calories 282 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 72mg24%
Sodium 475mg21%
Potassium 1407mg40%
Carbohydrates 28g9%
Fiber 6g25%
Sugar 15g17%
Protein 29g58%
Vitamin A 10190IU204%
Vitamin C 98mg119%
Calcium 131mg13%
Iron 5mg28%
Net Carbs 22g
* Percent Daily Values are based on a 2000 calorie diet.

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