Ingredients
4 boneless, skinless chicken breasts (about 6 oz each)
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 tablespoon olive oil, divided
1/2 cup erythritol or allulose, sweetener
2 tablespoons balsamic vinegar
1 teaspoon apple cider vinegar
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon Dijon mustard
1/4 teaspoon smoked paprika (optional)
1/4 teaspoon dried rosemary (optional)
1/4 teaspoon dried thyme (optional)
Instructions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a small bowl, whisk together erythritol, balsamic vinegar, apple cider vinegar, garlic powder, onion powder, Dijon mustard, smoked paprika (if using), rosemary (if using), and thyme (if using).
Season chicken breasts with sea salt and black pepper. Drizzle half the olive oil over the chicken, gently massaging it into the skin for a subtle flavor boost.
Place chicken breasts on the prepared baking sheet. Spoon half the glaze over each breast.
Bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the glaze thickens slightly and caramelizes.
Remove from oven and let rest for 5 minutes before serving.
Notes
For extra juiciness, brine the chicken in a mixture of 2 cups water and 1 tbsp sea salt for 20-30 minutes before cooking. Store leftovers in an airtight container in the refrigerator for up to 3 days. For meal prep, freeze uncooked chicken with glaze coated on, then bake straight from the freezer at an increased 350°F (175°C) for 40 minutes.
- Prep Time: 15
- Cook Time: 30
- Category: Meals
- Method: Baking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 chicken breast
- Calories: 350
- Sugar: 0g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 7g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 100mg