Balsamic Ginger Chicken

A Latin twist, on an AsIan favorite!

Ingredients

- Boneless, Skinless Chicken Breast, 4 chicken Breasts

- Tony Chacheres Creole Seasoning, to taste

- Garlic Powder, to taste

- Salt, to taste

- Pepper, to taste

- SkinnyGirl Balsamic Vinaigrette Seasoning, 1/2 cup

- Dried Ginger, 1/2 tsp. grated

- Water, 1/4 cup

- Minced Garlic, 1 Tbls.

- Taptio Hot Sauce, 1 tsp.

- Onion, 1 medium, sliced (optional)

- Swerve Brown Sugar, 1/4 cup

Directions

1. In large skillet, add chicken seasoned with salt, pepper, Tony Chacheres and Garlic. Allow to cook, until almost cooked through. Remove from skillet and slice into strips or cubes. Set aside.

2. In same skillet, add water, onions, minced garlic, SkinnyGirl dressing, Ginger, brown sugar and Tapatio. Allow to cook on medium-low, until it reaches a slight bubbling boil and onions become soft. Once you see it start to bubble, add in diced/cubed chicken. Stir chicken into newly made “sauce,” to combine. Make sure all chicken pieces have been tossed in the sauce. (You May add more seasonings, if desired.)

3. Serve & Enjoy!

Makes 4 servings. 1 Freestyle points per serving.

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