Blueberry Balsamic Chicken

Prep time: 10 minutes | Cook time: 35 minutes | Total time: 45 minutes | Serves: 4

I remember growing up it seemed that my mom had 5 or 6 meals on rotation, and meal time got boring really quickly.

Now for my family, we are always looking for new ways to prepare healthy meals to keep things interesting and mealtimes exciting! 

 It is summertime right now, and I had picked up a case of blueberries at the market.

After everyone ate their fill of fresh berries, I still had some left that I wanted to use. I thought why not use them for dinner!

This meal ended up tasting like Christmas Dinner with a summery twist, and even my picky eater liked it!

I hope you enjoy this recipe as much as we did!

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Ingredients

• 2 tbsp olive oil, divided
• 2 tbsp unsalted butter, divided
• 4 skinless, boneless chicken breasts
• 1 tsp salt
• 1 small white onion, thinly sliced
• 2 cups of blueberries, rinsed and stems removed
• ½ cup balsamic vinegar
• ½ cup maple syrup (the real stuff!!)
• 1 tbsp chopped rosemary
• 1 tbsp oregano

Instructions

1. Preheat over to 350 F

2. Heat 1 tbsp each of olive oil and butter in a large heavy skillet

3. Season chicken with ½ tsp salt and ¼ tsp pepper.

4. Add chicken to the pan after butter has melted and is hot and bubbly.

5. Sear chicken breasts over medium-high heat until lightly browned.

6. Remove from the pan and place in a baking dish, set aside.

7. Add remaining olive oil and butter to the skillet.

8. Add onions and cook until soft and lightly carmelized, about 3-4 minutes.

9. Add blueberries and cook 1 minute.

10. Stir in vinegar, maple syrup, herbs, and remaining salt.

11. Simmer about 10 minutes until blueberries have softened.

12. Pour the blueberry balsamic mixture over the chicken and bake in the oven for 20 minutes.

13. Chicken should no longer be pink in the middle and reach an internal temperature of 165F

Did you know? You can get all of the meat for this recipe in our Fill Your Freezer Fundraiser.

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