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Low Carb Balsamic Chicken with Garlic
Source: Enlitened Kosher Cooking by Nechama Cohen

Chicken breasts seasoned with rosemary, paprika, and garlic.

Prep Time: 2 hours
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 175.1
Total Carbs 6.2 g
Dietary Fiber 0.6 g
Sugars 4.8 g
Total Fat 5.3 g
Saturated Fat 0.9 g
Unsaturated Fat 0.8 g
Potassium 347.4 mg
Protein 26.5 g
Sodium 77.2 mg
Dietary Exchanges
1 Fat , 1/2 Vegetables , 4 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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4 each  boneless skinless chicken breasts
1 tbsp  olive oil
0 1/2 tsp  fresh rosemary
2 each  medium garlic cloves
0 1/4 tsp  black pepper
1 tbsp  paprika
1 pinch  salt
1 each  cooking spray
2 tbsp  red wine
3 tbsp  balsamic vinegar
1 tbsp  sweetener (sugar substitute)
  1. Preheat oven to 450 degrees F. Rinse chicken and pat dry.
  2. Combine oil, rosemary, garlic, pepper, paprika, and salt in a small bowl and mix well until it becomes a paste.
  3. Rub chicken on both sides with paste mixture, place in a bowl, cover and refrigerate for at least 2 hours.
  4. Spray heavy roasting pan or iron skillet with non-stick cooking spray.
  5. Place chicken in pan or skillet and bake for 10 minutes. Turn chicken over once. If drippings begin to stick to pan, stir in 3-4 tablespoons water or the wine (if using).
  6. Bake chicken an additional 10 minutes, or until a thermometer inserted in the thickest portion registers 160 degrees F and the juices run clear.
  7. Every few minutes check the pan. If it is dry, stir in another 1-2 tablespoons water or wine to loosen the drippings.
  8. Stir the liquid in the pan and drizzle over the chicken.

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