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A serving of up to about 2 tablespoons of balsamic vinegar is low in fructose. This recipe works out to right about that much per serving, so it is likely Low Fructose, though it does not leave room for a second helping. If you prefer to always avoid balsamic vinegar, please tap it and change its rating to Red.




Preheat the oven to 400°F (205°C). Pat the chicken breasts dry with paper towels, then season all over with the salt, black pepper, and garlic powder.
Combine the balsamic vinegar and honey in a small saucepan over medium heat. Bring to a gentle boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the mixture has reduced by about half and coats the back of a spoon, 8–10 minutes. Remove from heat and set aside.
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