If you’re a big fan of balsamic vinegar, you’ll love this chicken. And if you’re able to treat yourself, you might consider hunting down a really great aged balsamic. It will turn this no-brainer recipe into something pretty extraordinary. But whether you do that or just grab the one on sale at the grocery store, the result is sure to be delicious.

　　

Ingredients

makes 4 servings

　　2 tablespoons light balsamic vinaigrette (no more than 2 g of fat per tablespoon; I used Newman’s Own Light Balsamic Vinaigrette)

　　2 tablespoons balsamic vinegar

　　1 teaspoon freshly ground black pepper

　　1 teaspoon dried rosemary leaves

　　4 (4-ounce) trimmed boneless, skinless chicken breasts

　　

Step 1

In a medium resealable container, mix the vinaigrette, vinegar, pepper, and rosemary. Add the chicken and rotate it to cover it in the marinade. Refrigerate it at least 6 hours or overnight, rotating at least once.

　　

Step 2

Preheat a grill to high heat.

　　

Step 3

Grill the chicken until no longer pink inside, about 5 minutes per side.

　　

nutrition information

Step 4

Each (1 chicken breast) serving has:

　　

Step 5

Calories: 137

　　

Step 6

Protein: 26g

　　

Step 7

Carbohydrates: 1g

　　

Step 8

Fat: 2g

　　

Step 9

Trace Saturated Fat

　　

Step 10

Cholesterol: 66mg

　　

Step 11

Trace Fiber

　　

Step 12

Sodium: 149mg

　　Reprinted with permission from I Can't Believe It's Not Fattening! by Devin Alexander. Copyright © 2010 Devin Alexander. Published by Clarkson Potter Publishers, a division of Random House, Inc. All rights reserved.Devin Alexander is the author of The Most Decadent Diet Ever, Fast Food Fix, and coauthor of The New York Times bestsellers The Biggest Loser Cookbook and The Biggest Loser Family Cookbook. She was a chef on NBC's The Biggest Loser and the host of Healthy Decadence on Discover Health and FitTV.