$20 & 30 Minutes to Feed a Family of 4 in a Healthy Manner:
As promised monthly, below is April’s healthy and timeless meal creation!
Lettuce Wraps with Balsamic Chicken
|4 Chicken Breasts||$6.99|
|1 C Balsamic Vinegar||$1.89|
|1/2 C Orange Juice||$0.99|
|1/2 C Extra Virgin Olive Oil||$0.99|
|4 Tbsp. Honey||$0.89|
|1 Tbsp. Dried Basil + Salt & Pepper to Taste||$0.49|
|8-12 Whole Lettuce Leaves (Butter, Iceberg or Romaine)||$1.49|
|1 Pint of Sliced Strawberries||$2.19|
|1/2 C Pecans||$1.39|
|1/2 C Feta Cheese||$2.69|
|Total Cost for Dinner- Serves 4||$20.00|
Use 1/2 of the balsamic vinegar allotted to this recipe for the marinade alone. Start by making the marinade, add 1/2 C of the balsamic vinegar, the orange juice, olive oil, honey, basil and salt and pepper together and mix in a bowl.
Rinse Chicken and pat dry. Season chicken with salt and pepper. Pour marinade over chicken and refrigerate.
Cook Chicken on the grill over medium heat until no longer pick, about 6 minutes per side (depending on thickness). Set aside and cover to keep warm.
Prepare the balsamic glaze; pour the other 1/2 C of balsamic vinegar into a small saucepan and cook over medium low heat until reduced by half. Sauce should be thick enough to lightly coat the back of a metal spoon. Set aside.
Prepare the lettuce wraps; gently peel leaves, wash and pat dry. Chop chicken and layer in the lettuce leaves, followed by sliced strawberries, pecans, and feta cheese. Top it all with the balsamic glaze and serve immediately. ENJOY!
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