Chicken with Wild Blueberry-Balsamic Sauce
Roasted Garlic Carrots
Ingredients
- 2 Tbsp avocado oil
- ½ lb chicken cutlets
- ¼ tsp salt
- ¼ tsp pepper
- ½ onion, thinly sliced
- 1 cup frozen wild blueberries
- ¼ cup balsamic vinegar
- 3 Tbsp pure maple syrup
- 5 sprigs fresh thyme
- 1 Tbsp fresh lemon juice
Instructions
- Heat 1 Tbsp oil in a nonstick skillet over medium-high heat.
- Sprinkle chicken with salt and pepper; add to skillet, and cook 3 to 4 minutes per side or until done.
- Remove from skillet, and keep warm.
- Heat 1 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, and stir in lemon juice.
- Serve blueberry sauce over chicken.
Side Dish Ingredients
- ¾ lb carrots, peeled and cut into 3-inch sticks
- 1 Tbsp avocado oil
- ½ tsp salt
- ¼ tsp pepper
- 1 clove garlic, minced
Side Dish Instructions
- Preheat oven to 450°F.
- Combine carrots, oil, salt and pepper; place in a single layer on a large rimmed baking sheet.
- Bake 25 minutes or until browned, turning once and adding garlic during last 10 minutes of cooking.
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