Blueberry-Chili Chicken
Per ServingBlueberry-Chili Chicken |
||
|---|---|---|
| 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.
