I made this dish for the first time in a long time last week. Balsamic and Rosemary Chicken has been a favorite since I switched to a gluten & dairy-free diet, mostly because of how easy it is to make (and I love vinegar). I found the original recipe years ago in the book Make it Paleo: Over 200 Grain Free Recipes For Any Occasion. My husband purchased this book when we first started changing our diets and it has several simple recipes we liked that I’ll post as we make them again.
We made hot kale as our side for this particular dinner, but it goes great with sautéed Brussels sprouts, sautéed cabbage, or roasted broccoli. The balsamic vinegar left in the baking dish is great to pour over the chicken or chosen vegetable side for added flavor. As a side note, you can remove the rosemary from the chicken prior to eating if you don’t want too much of that flavor.
- 1 lb. boneless skinless chicken
- 1 tablespoon olive oil
- ¼ cup balsamic vinegar
- ½ tablespoon rosemary (you can use fresh sprigs or dried rosemary, but I think the fresh gives extra flavor)
- Camp Mix (or salt & pepper to taste)
- 2 cloves minced garlic (I leave this out, but is optional if you like garlic)
- Preheat the oven to 400°
- In a small baking dish, drizzle olive oil over chicken breasts and lightly rub to distribute evenly (on both sides)
- Sprinkle with Camp Mix (or salt and pepper) to taste
- Press fresh sprigs of rosemary on top of the chicken (if adding the garlic, do the same with it)
- Bake for 25-35 minutes, depending on the thickness of the chicken, or until internal temperature is 165° (for reference, I cooked thicker chicken breasts so it took 35 minutes to bake)
- Remove from oven and pour ¼ cup balsamic vinegar over fully-cooked chicken then serve