Kid-Friendly
Chicken with Wild Blueberry-Balsamic Sauce
Whole Wheat Orzo with Mushrooms
Ingredients
- 4 Tbsp olive oil, divided
- 2 lb chicken cutlets
- ¾ tsp salt
- ½ tsp pepper
- 1 onion, thinly sliced
- 2 cups frozen wild blueberries
- ½ cup balsamic vinegar
- ⅓ cup maple syrup
- 10 sprigs fresh thyme
- 2 Tbsp fresh lemon juice
Instructions
- Heat 2 Tbsp oil in a large nonstick skillet over medium-high heat.
- Sprinkle chicken with salt and pepper; add to skillet, in batches if necessary, and cook 3 to 4 minutes per side or until done.
- Remove from skillet, and keep warm.
- Heat 2 Tbsp oil in same skillet over medium-high heat; add onion, and cook 5 minutes.
- Add blueberries, vinegar, syrup and thyme.
- Bring to a boil, reduce heat, and simmer 5 minutes or until slightly thickened.
- Remove thyme sprigs; stir in lemon juice.
- Serve blueberry sauce over chicken.
Side Dish Ingredients
- ¾ cup whole wheat orzo
- 1 Tbsp olive oil
- 1 clove garlic, minced
- 1 (8-oz) pkg sliced mushrooms
- 1 tsp salt
- ½ tsp pepper
- 2 Tbsp chopped fresh basil (or parsley)
Side Dish Instructions
- Prepare orzo according to package directions; keep warm.
- Heat oil in a large nonstick skillet over medium heat; add garlic.
- Sauté 1 minute or until tender; add mushrooms. Sauté 5 minutes or until browned.
- Combine orzo, mushrooms, salt, pepper and basil.
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
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