Baked chicken, it’s been too long.
It’s been too long because:
1.) I’m a little tired of tofu right now(gasp!)
2.) Mary’s Organic Free Range Chicken was on sale
3.) I’ve been craving protein, and…
3.) It’s hard to beat having a healthy, prepared, and delicious protein in your fridge!
So today, I threw together my classic baked chicken breasts, which I plan on incorporating into plenty of lunches and dinners throughout the week! For all my lovely vegan and vegetarian readers out there, the balsamic marinade in this post is great on beans, lentils, tofu, tempeh-you name it:)
1.) Start with a few boneless skinless chicken breasts
2.) Rinse under cool water, and pat dry.
3.) Wash hands and gather together these ingredients:
1 T. oil of choice
1/4 c. balsamic
1 T. Bragg’s
1 T. basil
1 T. rosemary
other seasonings of choice
Notice the now empty balsamic bottle that was only bought a week ago. I love it!
4.) Whisk marinade in a small bowl
5.) Place chicken in a shallow baking dish and poke a few times with a fork, then pour the marinade evenly over the chicken.
6.) Bake at 375 for about 50 minutes or until done, depending on how thick your chicken is.
…and that’s it! I put mine in an air-tight container to have on hand for easy meals, like:
My favorite Chicken Noodle Soup:
Wraps of all kinds:
…and simple but amazing chicken+hummus sandwiches!
All this chicken makes for some great meals…
and one jealous puppy;)
Have a lovely day!