Blueberry-Chili Chicken
Per ServingBlueberry-Chili Chicken |
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Makes: 4 servings | ||
Serving Size: 4 oz chicken, 1/2 cup sauce | ||
Calories | 240 | |
Fat | 8 | g |
Saturated Fat | 1.4 | g |
Trans Fat | 0 | g |
Carbohydrate | 19 | g |
Fiber | 3 | g |
Sugars | 13 | g |
Cholesterol | 65 | mg |
Sodium | 305 | mg |
Potassium | 315 | mg |
Protein | 25 | g |
Phosphorus | 195 | mg |
Choices: Fruit 1, Lean Protein 4 |
- Makes: 4 servings
- Serving Size: 4 oz chicken, 1/2 cup sauce
- Preparation Time: 20 minutes
- Cooking Time: 28 minutes
Ingredients
Sauce | ||
4 | tsp. | olive oil, divided |
1 | large | shallot, minced |
2 1/2 | cups | fresh blueberries |
1 | chipotle pepper in adobo sauce (from a can), diced | |
2 | Tbsp. | fresh lime juice |
1 | Tbsp. | brown sugar |
1 | Tbsp. | fresh minced mint |
1 | tsp. | fresh lime zest |
4 | boneless, skinless chicken breasts (4 oz each) | |
1/2 | tsp. | kosher salt |
1/4 | tsp. | freshly ground black pepper |
Directions
- In a 3-quart saucepan, heat 2 tsp of the olive oil over medium heat. Add the shallots and sauté for 3 to 4 minutes, until soft. Add the blueberries, chipotle pepper, lime juice, and brown sugar. Bring to boiling, reduce the heat, cover, and simmer for 10 minutes.
- Meanwhile, in a large skillet, heat the remaining 2 tsp of olive oil over medium-high heat. Sprinkle both sides of the chicken breasts with the salt and black pepper. Add the chicken to the skillet and sear on both sides for 5 to 7 minutes, until cooked through.
- Remove the sauce from the heat and add the mint and lime zest. Serve the sauce with the chicken.