Ingredients
Salsa Topping
6 medium Roma tomatoes, seeded and chopped
1/4 cup finely chopped fresh basil leaves
1/2 tsp sea salt
3 cloves fresh garlic, minced
1 tbsp balsamic vinegar
1/4 tsp freshly ground black pepper
1 tbsp olive oil
Chicken Breast
1 tbsp chopped fresh oregano
1 tbsp chopped fresh basil
1/2 tsp. chopped fresh thyme
1 tsp chopped fresh Italian parsley
2 tbsp fresh lemon juice
2 tbsp balsamic vinegar
1 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp fresh ground black pepper
1/4 tsp sea salt
4 skinless, boneless chicken breast halves
For Salsa, combine all ingredients in a medium bowl. Cover and chill in refrigerator until ready to serve.
For chicken breast, combine all ingredients in a large ziplock plastic bag. Shake to distribute well, seal, and marinate in refrigerator for at least 1 hour.
Preheat over to 350 degrees. Bake covered for 30 minutes or until cooked through. Serve with salad & quinoa or brown rice. SERVING SIZE: For 1 piece of chicken here are the facts:Calories 201; Fat 7g, Saturated fat 1g; Carbohydrate 9 g; Protein 24 g; Fiber 2g; sodium 354 mg; cholesterol 62 mg 21 DAY FIX portions: 4oz chicken = 1 red. 1 purple container scooped with salsa = 1 purple & 1 tsp