GRILLED CHICKEN WITH HERBS

1/3 cup balsamic vinegar

3 tbsp olive oil

1 tsp dried parsley flakes, crushed

1/2 tsp dried thyme crushed

1/2 tsp dried rosemary, crushed

1/2 tsp dried sage, crushed

2 garlic cloves, minced

1/4 tsp salt

1/4 tsp black pepper

6 (4 - 6-oz each) boneless, skinless chicken breast halves

In a small bowl whisk together vinegar, oil, spices. Place chicken in a large resealable bag and pour vinegar mixture over the chicken. Seal bag and turn to coat all. place bag on a shallow dish and place in refrigerator. allow to marinate in the refrigerator 2 to 8 hours.

Drain chicken and discard the marinade. 

Grill chicken on the rack of a covered grill, over medium heat for 12 to 14 minutes or until no longer pink and cooked through.

Yield: 6 servings Per serving: 167 calores,6 g fat (1 sat), 182 mg sodium, 2 g carbs, 24 g protein

Diabetic exchanges: 3.5 lean meat, .5 fat

This is a file photo used for reference only.