These grilled chicken breasts are dressed with a fresh herb balsamic vinaigrette for a light and summery entrée.

Yield: Serves 4.



  • 1/3 cup extra-virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 clove garlic
  • 2 tbsp chopped fresh herbs
  • 1 tbsp capers
  • 4 boneless skinless chicken breasts
  • Additional capers, optional*


  1. Purée oil, vinegar, garlic, herbs and capers in a blender until smooth.
  2. Place 2 tbsp of vinaigrette in a heavy zip-lock plastic bag. Reserve remaining vinaigrette separately.
  3. Add chicken to bag and squeeze bag to coat chicken with vinaigrette; seal bag. Let stand for 15 minutes. Meanwhile preheat natural gas barbecue on medium heat for 10 - 15 minutes.
  4. Remove chicken from vinaigrette; discard vinaigrette. Grill chicken over medium heat on natural gas barbecue until chicken is cooked through, about 12 - 15 minutes.
  5. Place chicken on a small platter. Drizzle with reserved vinaigrette. Garnish with capers.
Nutritional analysis per serving:


334 calories, 21.5 g fat, 31.8 g protein, 1.7 g carbohydrate, 0.1 g fibre, 128 mg sodium

*Ingredient not included in nutritional analysis.

Tip: Fresh herbs, such as rosemary, basil, oregano or thyme, work well in this recipe.