Balsamic feta chicken

Dietician's Tip

To avoid overcooking the chicken, insert a meat thermometer through the thickest part of the breast. Cook chicken to 165 F.


  • 6 chicken breasts, 4 ounces each
  • 1/2 cup balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon olive oil
  • 1 tablespoon paprika
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon dry mustard
  • 6 tablespoons crumbled feta cheese


Heat the oven to 375 F. Lightly coat a baking sheet or baking dish with cooking spray or olive oil.

In a medium bowl, combine the chicken breasts, vinegar, brown sugar, oil, paprika, thyme, salt and mustard. Using tongs, coat the chicken. Marinate the chicken breasts for at least 20 minutes in the refrigerator.

Place the marinaded chicken breasts on the baking sheet and bake for 15 minutes or until chicken reaches an internal temperature of 165 F. Sprinkle each chicken breast with 1 tablespoon cheese and serve.

Serving Information

Serves 6

Nutritional analysis per serving

Calories: 279
Total carbohydrate: 9 g
Cholesterol: 79 mg
Dietary fiber: 1 g
Monounsaturated fat: 6 g
Protein: 25 g
Saturated fat: 4 g
Serving size: 1 breast
Sodium: 337 mg
Total fat: 15 g

DASH Eating Plan Servings

Fats and oils: 1/2
Meats, poultry and fish: 4

Diabetes Meal Plan Choices

Fats: 1/2
Meat and meat substitutes: 4 1/2

Mayo Clinic Healthy Weight Pyramid Servings

Fats: 1/2
Protein and dairy: 1 1/2

Last Updated May 21, 2016

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