Quick N Easy Balsamic Chicken

Quick N Easy Balsamic Chicken

3.7 of 5 (10)
member ratings
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 166.5
  • Total Fat: 5.4 g
  • Cholesterol: 41.2 mg
  • Sodium: 222.2 mg
  • Total Carbs: 9.9 g
  • Dietary Fiber: 0.1 g
  • Protein: 16.8 g

View full nutritional breakdown of Quick N Easy Balsamic Chicken calories by ingredient


High Protein, Low Fat Heart Healthy Food Option High Protein, Low Fat Heart Healthy Food Option
Number of Servings: 1


    1 Chicken Breast ( cut in thin 2-inch strips)
    4 Tbsp Balsamic Vinegar
    2 tsp freshly chopped garlic
    1 tsp Olive Oil
    Salt and Pepper to taste


*The maximum prep time for this dish goes in cutting the chicken breast and garlic.*

1. Cut chicken breast in thin 2-inch strips
2. Chop fresh garlic - about 2 tsp ( about 4-5 cloves of garlic)
3. Heat oil in a pan and add garlic. Saute, till golden.
4. Add chicken and stir well.
5. Add Balsamic vinegar and salt and pepper.
6. Reduce the heat to medium and let the excess water evaporate.
7. Keep stirring intermittently and make sure that all the water dries up and the chicken is well coated with Balsamic Vinegar.
8. Serve hot with some brown rice or whole wheat pasta.

P.S. Always use fresh garlic for this. It brings out the flavor more.

Number of Servings: 1

Recipe submitted by SparkPeople user JASSLAMBA.

Member Ratings For This Recipe

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    Very Good
    I liked it a lot - 4/9/16

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    This is awesome. Plain and simple yet pretty decent dish. Perfect for a complete uber newb like me. :) - 5/9/12

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    Very Good
    We used a high quality balsamic and it was really good! - 1/18/12

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    Wow! Even my husband REALLY liked this.
    And as far as easy..YES! I have to cook these days using only one hand.
    - 11/4/11

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    We didn't love this recipe. The vinegar makes the chicken and rice very dry. I felt in order to give it some flavor, I'd need to add salt...I didn't want to do that. Chicken thighs might have worked better, but they are fatty. - 10/15/11