Keto Memorial Day Balsamic Grilled Chicken
How to Make It
Step 1
Mince the garlic and chop the parsley and place them in a bowl with balsamic vinegar, olive oil, allulose, garlic, dried thyme, dried rosemary, salt, and black pepper. Whisk together to form a uniform mixture and reserve 1 tbsp of the marinade. Add the chicken breasts to the marinade, toss to coat evenly, and cover the bowl with plastic wrap. Allow the chicken to marinate for about 20 minutes or preferably overnight.
Step 2
Preheat the oven to 350F/180C. Add the chicken to the oven wire rack and cook for 20 minutes. Remove the chicken from the oven and brush the leftover marinade, then return it to the oven. Bake for a further 5 minutes.
Step 3
Allow the chicken to cool slightly after cooking. Garnish with parsley and serve. Serve with grilled low-carb vegetables or a fresh green salad. Store any leftover grilled chicken in an airtight container for 3 to 5 days.
Ingredients
- Boneless chicken breast – 2 large – split
- Balsamic vinegar – 2 tbsp
- Extra virgin olive oil – 2 tbsp
- Granulated Allulose – 1 tbsp
- Garlic – 2 clove
- Thyme, dried – 0.5 tsp
- Rosemary, dried – 0.5 tsp
- Salt – 1 tsp
- Parsley – 1 tsp