Blueberry-Balsamic Chicken
Roasted Garlic Carrots
Ingredients
- 2 lb chicken cutlets
- ¾ tsp salt
- ½ tsp pepper
- ¼ cup olive oil, divided
- 1 onion, thinly sliced
- 2 cups frozen blueberries
- ½ cup balsamic vinegar
- ⅓ cup pure maple syrup
- 10 sprigs fresh thyme
- 2 Tbsp 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 the same 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 sauce over chicken.
Side Dish Ingredients
- 2 lb multicolor baby carrots with tops, halved lengthwise
- 2 Tbsp olive oil
- 1 tsp salt
- ½ tsp pepper
- 3 cloves garlic, minced
Side Dish Instructions
- Preheat oven to 425°F. Toss together carrots, oil, salt, and pepper on a large rimmed baking sheet; spread in a single layer.
- Bake 20 minutes or until browned, turning once and adding garlic during last 10 minutes of baking.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
344
|
97
|
441
|
| Fat (g) | 11 | 5 | 16 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 35 | 1 | 36 |
| Carb (g) | 24 | 13 | 37 |
| Fiber (g) | 2 | 4 | 6 |
| Sodium (mg) | 400 | 506 | 906 |
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