Blackberry Balsamic Chicken
Roasted Broccoli and Long-Grain and Wild Rice
Ingredients
- ¾ cup chopped red onion
- 2 cloves garlic, minced
- 3 Tbsp olive oil
- 2 lb boneless, skinless chicken breasts, halved crosswise
- ½ cup seedless blackberry preserves
- 2 Tbsp balsamic vinegar
Instructions
- Cook onion and garlic in hot oil in a large nonstick skillet over medium heat 3 minutes.
- Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; season lightly with salt and pepper. Add to skillet, and cook 5 to 6 minutes per side or until done. Remove from skillet.
- Add preserves and vinegar to skillet. Cook, stirring occasionally, until preserves are melted. Spoon sauce over chicken.
Side Dish Ingredients
- 1 head broccoli, cut into florets
- 3 Tbsp olive oil
- 2 (4.6-oz) pkg long-grain and wild rice mix
Side Dish Instructions
- Preheat oven to 425°F. Toss together broccoli and oil on a rimmed baking sheet. Bake 10 minutes or until broccoli is browned and tender. Season with salt and pepper to taste.
- Cook rice according to package directions.
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