We all know that chicken is a healthy meal prep. Chicken is one of the best choices of meats, but all too often healthy chicken recipes are dry, bland, or just plain boring. This recipe spices up the chicken a bit and some balsamic vinegar adds a burst of flavor that will make it seem like you’re eating something less than good for you. I usually make extra because the leftovers are perfect for sandwich wraps, filling salads, or low fat chicken salad.
- 6 chicken breasts, skinless and boneless
- ½ Cup of Balsamic vinegar
- ½ Cup of low sodium, low fat chicken stock
- 1 bunch of small, green onions, chopped
- 3 cloves of fresh garlic, minced (about 1 ½ tsp. if using jarred)
- 1 can of low sodium petite diced tomatoes (or 2 Cups of diced fresh tomatoes)
- 1 tsp. of sea salt
- 1 tsp. freshly ground black pepper
- 2 Tbsp. of fresh sweet basil, finely chopped
- 2 Tbsp. fresh parsley, finely chopped.
- 1 Tbsp. of extra virgin olive oil
- Coat the crockpot bottom with olive oil and place the chicken breasts in the pot, laying them as flat as possible.
- Add vinegar and chicken stock.
- In a small bowl, mix tomatoes, garlic, green onions, salt, pepper, and sweet basil.
- Layer mixture on top of chicken breast covering as much of the chicken as possible.
- Sprinkle chopped parsley over the top.
- Cook chicken breasts on high for 4 hours or for 6 on medium (if cooking on low, set for 8 hours).
- *Always make sure that your chicken breasts have reached an internal temperature of at least 175 F.
This dish can be served with nearly anything from rice to quinoa and will complement any type of fresh vegetable.
Tips and hints:
For an extra burst of flavor, try adding some fresh zucchini with the tomatoes, the two flavors go hand in hand.
If you have leftovers (I always cook extra), cube the chicken breasts and use them to make a nutritious chef’s salad or add some plain, low-fat yogurt to make chicken salad. For a quick and easy lunch, chop some fresh spinach or other greens and use the cubed chicken to make healthy chicken wraps.