Honey Balsamic Chicken

1.5 to 2.o pounds of organic chicken breast cutlets. ¬†I like to separate the cutlets in half to have smaller pieces. Tenderize meat (I prefer the Jacard 45 knife meat tenderizer… it seriously is amazing, easy and cut your marinating time down.)


1/3 cup Modeno Organic Balsamic Vinegar

1/3 Cup Organic unfiltered olive oil

1 TBSP raw honey (I always try to source this regionally)

1/2 tsp sea salt

fresh ground pepper

1 TBSP organic lemon juice

1 TBSP organic brown mustard

3 cloves of minced garlic

1 TBSP fresh chopped Basil (1 tsp dried)

1 TBSP fresh chopped oregano (1 tsp dried)

Mix together and coat chicken in marinade.  Marinate a minimum of 4 hours, but I prefer to marinate 24 hours).

Grill the chicken, or you can saute it in a fry pan.





Karen Redmond received her undergraduate degree from Michigan State University and a Masters Degree of Science in Health and Fitness Promotion from Marymount University. She has been working in the health and fitness field for 20 years. She is a Master CHEK Practitioner and Holistic Health and Lifestyle Coach. Currently she is studying with Guy Voyer, D.O. studying Osteopathy in the Soma Training and Soma Therapy and ELDOA Programs. Karen is the owner of North Shore Smart Bodies located in Northbrook, Illinois. Specializing in corrective exercise, holistic lifestyle and nutrition coaching, she sees a wide range of clients including those with orthopedic injuries and back pain. Karen enjoys working with runners and endurance athletes of all levels and all distances. She does blood lactate threshold testing, gait analysis and a musculoskeletal evaluation on all clients. Karen then develops a customized program with myofascial stretching, ELDOAS, stability and strength training. She also works with pre/post natal clients, golfers and other athletes. Karen is a competitive runner and enjoys racing distances from 5k to half marathons.

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