Ingredients
- ¼ cup olive oil
- ½ cup balsamic vinegar
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 3 cloves garlic, minced
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1-½ pounds boneless, skinless chicken breast cutlets, cut into 2-inch strips
How to Make It
- In a blender, combine oil, vinegar, parsley, sage, thyme, garlic, salt, and pepper; blend well.
- Place chicken in a resealable plastic bag and pour marinade into bag. Make sure chicken is coated completely and place in refrigerator for at least 2 hours.
- Preheat grill to medium-high heat. Remove chicken from bag and thread pieces onto six metal skewers. Discard remaining marinade.
- Grill 8 to 10 minutes, or until chicken is cooked through, turning occasionally.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 210 kcal Calories from Fat: 90 kcal |
|
% Daily Value*
|
| Total Fat 10.0 g 29% |
Saturated Fat 1.5 g 8% |
Trans Fat 0.0 g |
Cholesterol 65 mg 22% |
Sodium 125 mg 2% |
carbohydrates 2 g 2% |
Protein 26 g 52% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |