Baked Low Sodium Balsamic Chicken Breast with Oregano

Baked Low Sodium Balsamic Chicken Breast with Oregano

This comforting dish features tender chicken breasts marinated in a tangy balsamic mixture, baked to perfection, and garnished with fresh oregano for a flavorful yet healthy meal.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Healthy

Calories: 425

Ingredients Method Notes

Ingredients

Main Ingredients

4 pieces boneless, skinless chicken breasts Opt for high-quality chicken breasts without dark spots or bruising.
1/4 cup balsamic vinegar Provides tanginess to the dish.
2 tablespoons olive oil Can be substituted with avocado oil or coconut oil.
2 teaspoons dried oregano Fresh herbs can be used for added flavor.
to taste pinch Salt Use sparingly due to low sodium nature.
to taste pinch Pepper
optional leaves Fresh oregano leaves For garnish and added flavor.

Method

Preparation

Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
In a bowl, whisk together balsamic vinegar, olive oil, dried oregano, salt, and pepper until well combined.
Place chicken breasts in the greased baking dish and pour the balsamic mixture over them, ensuring they are evenly coated.

Baking

Transfer the baking dish to the preheated oven and bake for 25 to 30 minutes or until the internal temperature reaches 165°F and juices run clear.
Remove from oven and garnish with fresh oregano leaves before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat on stovetop or microwave until warmed through.