Shallot-Herb Baked Chicken

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This easy dish takes very little effort to put together.  Just make the marinade and it takes care of itself from there!  It is, of course, Induction acceptable.  This is nice served with a nice green vegetable and my Jicama Eggplant Stuffing.  Suitable for all phases of Atkins, Keto diets, Primal and Paleo.

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2 tsp. my Herb Spice Blend (or your favorite herb blend)

3 T. olive oil

1 T. balsamic or red wine vinegar

2 T. shallots, finely chopped

16 oz. boneless chicken breast

DIRECTIONS:  Place first four ingredients in plastic quart zip bag or dish large enough to hold the chicken.   Add chicken, zip bag closed and manipulate marinade around the chicken well with your fingers.  Place in refrigerator for a couple hours.  When ready to cook, preheat oven to 475º.  Place chicken breasts onto baking pan.  Using a fork, dip the solids out of the marinade and spread evenly over the meat.  Pop into preheated oven and bake for about 30 minutes.  Should brown very nicely in that amount of time.  Ovens will vary, so check meat at 20 minutes. If using other cuts of chicken, you will need to allow more cooking time and will probably want to turn oven down to 350º after the first 30 minutes to avoid over browning.

NUTRITIONAL INFO:  Makes 4 servings, each containing:

319 calories

18.9 g  fat

1.68 g  carbs, .03 g  fiber, 1.65 g  NET CARBS

33.7 g  protein

500 mg sodium


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