Lemon Balsamic Grilled Chicken | 21 Day Fix Approved

I couldn’t wait to share this recipe with all of you – my Lemon Balsamic Grilled Chicken was DE-LISH! It has taken me awhile to get the right vinegar to oil ratio – I hate it when the meat turns out tasting like it was sitting in a vat of vinegar all day. I was even raving about it to my mom on the phone as I was cleaning up! 

Today, I fixed the boys lunch when we got home from the park. While they were eating, I threw this together! I already had the chicken portioned out into a gallon size zipper bag from earlier this week, so I just added all of the marinade ingredients to my bag, sealed it and rubbed the seasonings into the chicken. NO MESS – I LOVE IT. Popped the bag into the fridge and didn’t think about it again until dinner time.  I love a delicious and simple recipe that requires minimal time. Marinades are a wonderful way to accomplish this!

21 Day Fix Approved Lemon Balsamic Grilled Chicken
Marinated and ready to hit the grill!
21 Day Fix Approved Lemon Balsamic Grilled Chicken
Grilling the marinated chicken – I cut these in half because they were large – you want them to be around 4 oz each. (plus, they will cook a little quicker!)
21 Day Fix Approved Lemon Balsamic Grilled Chicken
Plated (before adding Feta on the chicken to show how amazing this looks!!)

I chopped up some zucchini and served it with spaghetti squash (angel hair for the boys). If you know me well – you also better believe I topped this with Feta cheese!! I saved my blue container for this meal and it was AH-MAZING.

Enjoy!
 

Angela McGowan

Lemon Balsamic Grilled Chicken - 21 Day Fix Approved

This chicken marinade was AMAZING. The Italian flavors and aromas were equally wonderful. This one earned a great big thumbs up from my husband and we will plan to add this one into our Summer rotation! Serve with some veggies and spaghetti squash - boom, dinner is served!
Print Recipe
Prep Time 4 hours 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 pounds boneless skinless chicken breast
  • 3/4 cup olive oil
  • 1/8 cup balsamic vinegar
  • 3 cloves garlic minced
  • 1 T lemon juice
  • 1 T oregano
  • 2 tsp Italian seasoning
  • 1 tsp sea salt
  • 1/2 tsp black pepper

Method
 

  1. Place chicken into a shallow dish or gallon size freezer bag
  2. Add all ingredients and mix well (I usually use a bag, seal the bag and rub the ingredients into the meat - no mess!!)
  3. Let marinate in the refrigerator for up to 10 hours. (I let mine sit for about 5)
  4. Remove chicken from marinade and place on a hot grill. Grill each side until no longer pink in the center

Notes

Serving Suggestion:
I served this with spaghetti squash and roasted zucchini with red pepper and topped it with Feta cheese (shocker, I know!)
21 Day Fix:
Serves 6-8 people | Fill 1 Red Container with chicken | 1 Red, 1 Spoon

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