Chicken with Wild Blueberry-Balsamic Sauce
Paleo Spinach Salad
Ingredients
- 2 lb thin sliced boneless, skinless chicken breasts (chicken cutlets)
- ¾ tsp salt
- ½ tsp pepper
- 4 Tbsp avocado oil, divided
- 1 onion, thinly sliced
- 2 cups frozen wild blueberries
- ½ cup balsamic vinegar
- ⅓ cup pure maple syrup
- 10 sprigs fresh thyme
- 2 Tbsp fresh lemon juice
Instructions
- Sprinkle chicken with salt and pepper. Cook, in batches, in 2 Tbsp hot oil in a large nonstick skillet over medium-high heat 3 to 4 minutes per side or until done. Remove from skillet, and keep warm.
- Cook onion in 2 Tbsp hot oil in skillet over medium-high heat 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
- ⅓ cup extra virgin olive oil
- 2 Tbsp balsamic vinegar
- 1 small clove garlic, minced
- ¼ tsp dried oregano
- ¾ tsp Dijon mustard
- 1 (10-oz) pkg spinach
- 1 hard-cooked egg, chopped
Side Dish Instructions
- Whisk together oil, vinegar, garlic, oregano, and mustard in a bowl.
- Add spinach and egg; toss. Season with salt and pepper to taste.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
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