I love the simplicity of this recipe. Its easy and delicious. The blueberry sauce came from the August edition of Canadian Living. In the magazine they serve the sauce with a grilled chicken breast which I decided was a bit to plain as I was serving it to guests. Also I love the combination of lemon and blueberries so it was a win, win. Still simple but extra delicious!
Chicken with Blueberry Sauce
8 organic chicken breasts
1/2 cup olive oil
1/2 cup fresh lemon juice
1 tablespoons olive oil
1/4 cup finely chopped red onion
3/4 cup fresh or frozen blueberries
3 tablespoons balsamic vinegar
2 tablespoons maple syrup
1 to 2 teaspoons chopped fresh rosemary, or use dried
1 teaspoon arrowroot starch or tapioca starch
1/2 tsp dry mustard
Place chicken breast in a bowl or baking dish and pour the olive oil and lemon juice over them. Place in the fridge to marinade for 1 hour or longer.
In a small saucepan, heat half of the oil over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add blueberries, vinegar, maple syrup, rosemary, cornstarch and mustard; season with salt and pepper. Bring to a boil, reduce heat to medium-low and simmer until blueberries burst and sauce has thickened, 2 to 3 minutes.
Meanwhile, preheat your barbecue and cook the chicken until no longer pink inside approximately 3 to 5 minutes per side at a medium high heat.
Serve with blueberry sauce and vegetables. I served with carrots and asparagus and potato salad.
Susanne Jakubowski is a holistic nutritionist, yoga teacher, Thai Yoga Therapist, and cancer survivor.