Ingredients

• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1/4 cup  green onion
• 1 teaspoon fresh oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 8 ounces skinless, boneless chicken breast

Preparation

1. In measuring cup, whisk balsamic vinegar and olive oil. 
2. Chop green onion and add to herbs and seasonings. Whisk to combine.
3. Cut chicken into 2 pieces. Pour marinade over chicken in leak-proof bowl or plastic storage bag. Refrigerate and marinate from 30 minutes up to 24 hours. 
4. Remove chicken from marinade. Pan fry in medium-hot, non-stick or greased skillet for several minutes on each side until thoroughly cooked. (Using a thermometer, the internal temperature of the chicken breast should be 170º F).

Helpful hints

• For a lower protein diet adjust portion of chicken to meet your meal plan.
• Marinate and cook extra chicken to add to a salad or for a sandwich the next day.