Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/121/
Grilled Chicken with Tangy Blueberry Sauce
Diabetic Friendly
Yield: 6 servings
Ingredients
| 4 |
Tablespoons |
olive oil
|
|
|
| 6 |
Tablespoons |
blueberry (or raspberry) vinegar
|
|
|
| 2 |
teaspoons |
fresh lime juice
|
|
|
| 4 |
cloves |
garlic, minced
|
|
|
| 6 |
|
boneless, skinless chicken breasts
|
|
|
| 1 |
cup |
fresh blueberries
|
|
|
| 1 |
cup |
fresh raspberries
|
|
|
Directions:
Combine oil, vinegar, lime juice and garlic and pour half into a self sealing plastic bag and half into a medium saucepan. Add chicken to the marinade in the plastic bag and turn to coat all sides. Marinate in refrigerator for 1 to 2 hours.
Prepare sauce by adding blueberries and raspberries to the marinade in the saucepan. Cook over medium heat 5 to 7 minutes stirring until slightly thickened. Remove from heat and set aside to cool. When sauce has cooled, pour into blender and puree.
Grill chicken over medium heat cooking 8 to 12 minutes or until internal temperature reaches 165 degrees F. Serve chicken with the blueberry raspberry sauce.
Photo and food styling by Webstop
Please note that some ingredients and brands may not be available in every store.
Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/121/