Prep Time: 18 min // Cook Time: 12 min // Total: 30 min // Serving: 4

If you want to make a dish with minimal ingredients and sodium friendly, this recipe is for you. The recipe has less than 300 milligrams of sodium per serving. A delicious dish and good for those who want to watch their sodium intake.

It is best to first marinate the chicken for 15 minutes before cooking.  The acidity and sweetness from the balsamic vinegar, the saltiness from the pesto sauce, and the sweetness from the honey are the reasons why this dish is full of rich flavor without adding additional salt. The reduced balsamic vinegar marinade caramelizes the onions and gives a glazed-like shine to the chicken. This dish is fast and easy to make. You definitely don’t want to misplace this recipe so you can make it all the time.

Ingredients:

• 1 Lb boneless skinless chicken thighs

• Balsamic marinade: 

                          ¼ cup balsamic vinegar

                          3 tablespoons pesto sauce

                         2 teaspoons honey

                        1 medium onion, sliced                                      

Instructions:

• Trim the chicken fat off the chicken thighs as much as possible

• Make balsamic sauce: combine balsamic vinegar, pesto sauce and honey in a bowl and mix well

• Marinate the chicken thighs with the balsamic marinade in the refrigerator for 15 minutes

• Brown each side of the chicken thighs in a hot non-stick frying pan on medium heat for 1 ½  minute, then take the chicken out (the chicken will not be fully cooked at this time)

• Sauté the onions in the same frying pan until soften

• Add the chicken thighs back and place along with the remaining marinade

• Place the sauteed onions on top of the chicken thighs and cover the pan with a lid

• Simmer the chicken for 8-10 minutes or until cooked

• Take the chicken thighs out and place them in a dish

• Continue to reduce the balsamic sauce until thick consistency

• Pour the sauce on top of the chicken

• Serve immediately