Chicken Tenders with Balsamic Vinegar Glaze
The Cast of Characters:
Olive Oil to coat the pan
12 oz Chicken Tenders
Ground black pepper to taste
1 tsp minced Garlic
3 tbsp Balsamic vinegar
1 tbsp honey
1/4 cup low-sodium chicken broth
Fresh Parsley (optional) I opt'd out :)
Heat oil over medium-high heat. Add the chicken tenders and season with pepper. Cook, turning pieces halfway through, until cooked. Approx 7 minutes. remove chicken from the pan and set aside.
Reduce the heat to low-medium, add garlic and saute. Then add vinegar, honey and chicken broth. Simmer, scraping the bottom of the pan for 1 minute.
Return chicken to pan. Mix all ingredients together and heat through. Garnish and serve.
This makes 4 servings and it's 250 calories per serving. Not bad at all!
Our side dish was another recipe I found in the same magazine issueGreen Beans with Lemon and Garlic
1lb frozen fresh cut green beans
2 tsp extra virgin olive oil
1 clove garlic minced
Juice of half a lemon
Sea salt to taste
Step 1: Steam beans until tender- set aside
Step 2: Heat oil in pan and saute garlic for 5 minutes. remove from heat
Step 3: Add lemon juice to pan and stir. pour garlic-lemon sauce over green beans and serve
This makes 6 servings and is 40 calories per serving!
Here's the final product. It doesn't look quite like the magazine picture and it would probably look nicer if it wasn't on a tupperware plate. Oh well, just keepin' it real. It was all very easy and didn't take me longer than 30 minutes. That's my kind of meal! Let me know if you try it out and what you think!