Blueberry-Balsamic Chicken
Roasted Garlic Carrots
Ingredients
- ½ lb chicken cutlets
- ¼ tsp salt
- ¼ tsp pepper
- 2 Tbsp avocado oil, divided
- 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
- Sprinkle chicken with salt and pepper. Cook in 1 Tbsp hot oil in a nonstick skillet over medium-high heat 3 to 4 minutes per side or until done. Remove from skillet, and keep warm.
- Cook onion in 1 Tbsp hot oil in skillet over medium-high heat 4 to 5 minutes. Add blueberries, vinegar, syrup, and thyme. Bring to a boil, reduce heat, and simmer 5 minutes or until slightly thickened. Remove thyme; stir in lemon juice.
- Serve blueberry sauce over chicken.
Side Dish Ingredients
- ¾ lb multicolor baby carrots with tops, halved lengthwise
- 1 Tbsp avocado oil
- ½ tsp salt
- ¼ tsp pepper
- 1 clove garlic, minced
Side Dish Instructions
- Preheat oven to 425°F. Combine carrots, oil, salt, and pepper; place in a single layer on a rimmed baking sheet.
- Bake 20 minutes or until browned, turning once and adding garlic during last 5 minutes of baking.
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