1. Place chicken breasts in ziplock bag with green onion
2. Pour 1/2 bot­tle dress­ing over chicken in bag and seal
3. Mar­i­nate for 2 hours or more (can mar­i­nate overnight if you’d like)

1. Pre­heat oven or grill (400 degrees for oven, grill med-high heat)
2. Bake in greased or foil lined bak­ing dish for 20–25 min (check for pink — pink is bad) :) OR…grill and flip half way through (pink check again, and beware, most grills cook faster than the oven!)
3. Serve with side of your choice (Paleo and lean eat­ing? Throw in some greens: big herb salad or grilled aspara­gus driz­zled with EVOO and ground pep­per! Or…Post work­out meal? Add some quinoa or wild rice with a splash of dress­ing — YUM!)

VERSION #2: BALSAMIC & SHALLOT CHICKEN BREASTS (Inspired by James Boyce for Cook­ing Light Mag­a­zine, May ’12)

INGREDIENTS

• 6 skin­less chicken breast halves (bone-in)
• 1 tsp ground black pepper
• 1/2 tsp salt
• 1 T EVOO, divided
• 1/2 c chopped shallots
• 3 chopped gar­lic cloves
• 1 chopped seeded plum tomato
• 1 1/2 tsp tomato paste
• 1/2 fat-free, low-sodium chicken broth
• 2/3 c bal­samic vinigar
• 1/4 c chopped green onion

INSTRUCTIONS

1. Pre­heat oven to 350 degrees
2. Evenly sprin­kle salt and pep­per over breasts. Heat a large skil­let over med/hi heat.
3. Add 2 tsp of the EVOO to pan, add chicken, sea­soned side down; cook until browned.
4. Turn chicken over; cook about 3 min, then place in bak­ing dish. Bake at 350 for 20–25 min or until done.
5. Return skil­let to med/hi heat and add remain­ing EVOO, shal­lots and gar­lic; sauté for 1 min, stir­ring constantly.
6. Add tomato and paste; sauté for 1 min, stir­ring constantly.
7. Add broth; bring to boil. Add vine­gar; reduce to lo/med heat and cook 20 min until sauce is reduced to less than 1 c, stir­ring occasionally.
8. Serve with chicken and green onions, wild rice or quinoa if post-workout, or sautéd aspara­gus and big herb salad if not. Enjoy!

Cour­tesy of Cook­ing Light Magazine