Ingredients
3
3 servings
- •3 skinless, boneless chicken breasts
- •1 pinch salt and ground black pepper to taste
- •1 tablespoon olive oil
- •1 medium onion, thinly sliced
- •1 (14.5 ounce) can diced tomatoes
- •1 cup chicken broth
- •½ cup balsamic vinegar
- •2 tablespoons chopped fresh basil
- •1 tablespoon cold water
- •1 teaspoon cornstarch
Instructions
- Preheat an outdoor grill for medium heat and lightly oil the grate. Season both sides of the chicken breasts with salt and pepper.
- Cook on the preheated grill until no longer pink in the centers and the juices run clear, about 8 minutes on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let rest for 5 minutes before slicing into strips.
- Heat olive oil in a large pan over medium-high heat. Add onion and cook, stirring frequently, until soft and translucent, about 5 minutes. Add diced tomatoes, chicken broth, balsamic vinegar, and basil. Bring to a boil; reduce heat to a simmer and cook for 5 minutes. Season with salt and pepper.
- Mix water and cornstarch together in a small bowl and slowly add to the balsamic sauce. Stir until thickened. Toss chicken strips in balsamic sauce and serve.
Nutritional Facts
Per 3 servings
- Calories: 244
- Carbohydrate: 15g
- Fat: 8g
- Fiber: 2g
- Protein: 26g
- Sugar: 11g
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