Protein Power: Balsamic Herb Chicken

 Another delicious dinner.  Very similar to the Pork Chop except this had chicken and it used mustard.  Since I didn't have any Dijon on hand, I used regular yellow mustard.  Also, instead of cooking on the grill, I used a skillet on the stove.

Here's the ingredients:

2 Tbsp olive oil

2 Tbsp Aged Balsamic Vinegar of Modena

1 Tbsp Rustic Herb Seasoning

1 Tbsp Dijon mustard

1 1/2 lbs boneless skinless chicken breasts, cut into 6 pieces 

 And here is how you prepare/cook it:

1. In a storage container or gallon freezer bag, combine first 4 ingredients; salt as desired.  Add chicken.  Seal well and refrigerate 2 hours or up to overnight.
2. 
   Prepare grill to medium heat.  Remove chicken from marinade; discard marinade.
3. Place chicken on grill.  Grill, turning once, until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 10-12 minutes.

You can Make Ahead & Freeze by doing step 1.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

You can also use an Air Fryer:  Prepare step 1.  Remove chicken from marinade; discard marinade.  Place in a greased air fryer basket or on a greased rack in second position of air fryer.  Set air fryer to 375 degrees F (do not preheat).  Air fry until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 12-14 minutes.

Or you can Bake:  Prepare step 1.  Preheat oven to 400 degrees F.  Remove chicken from marinade; discard marinade.  Place chicken on a greased large baking sheet.  Bake until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 15-20 minutes.

This makes 6 servings and the Nutritional Information per serving is:

Calories:  180

Total Fat:  8g

     Sat Fat:  1g

Cholest:  73mg

Sodium:  409mg

Carbs:  1g

Fiber:  0g

Sugar:  1g

Protein:  24g

 

 

 

 

 

 

 

 

 

 

Protein Power: Grilled Balsamic & Herb Pork Chops

 

Another delicious dinner last night.  I'm enjoying trying out these recipes from our Spring/Summer 2023 booklet.  However, this one you can fix anytime as the products are from our standard line.  I didn't do any substitutions but you are welcome to do so.

Here's what you need:

1/3 cup Aged Balsamic Vinegar of Moderna

1/4 cup olive oil

2 Tablespoons Rustic Herb Seasoning

6 boneless pork loin chops (about 2 pounds)

And here's how you fix it:

1. 
   Combine first 3 ingredients in a gallon freezer bag.  Add pork; seal well and toss to coat.  Refrigerate 2 hours or up to overnight.
2. Prepare grill to medium heat.  Remove pork chops from marinade; discard bag with marinade.
3. 
   Place pork on grill.  Grill, turning occasionally, until internal temperature reaches 155 degrees F on an instant-read food thermometer, about 10-15 minutes.

I didn't grill them on a grill but in a skillet on stove top.  

As  you can tell from the  photos, we had steamed green beans (fresh) and fried potatoes (I used Tastefully Simple's Infused Garlic Oil and Seasoned Pepper).  You can use your own sides like a green salad.

Here's the nutritional information per serving.  The recipe makes 6 servings.

Calories:  222

Total Fat:  12.5g

Sat Fat: 3g

Cholest:  62mg

Sodium:  271mg

Carbs:  2g

Fiber:  0g

Sugar: 2g

Protein:  25g

 

On WW program this amounts to 10 points.

You can make ahead and freeze this as well.  That is what I did with the remaining pork chops.  You prepare step 1.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.