Blueberry Rosemary Chicken – Oxygen Magazine


Blueberries are loaded with anti-inflammatory phytochemicals and antioxidants that help fend off muscular pain and disease. Paired with the muscle-building properties of chicken and you’ve got the perfect dish for dinner. Blueberry Rosemary ChickenReady in: 50 minutesMakes: 4 servingsIngredients2 cups frozen blueberries, divided½ cup pomegranate juice or blueberry ¼ cup prepared yellow mustard 2 Tbsp. olive oil1 Tbsp. honey ¼ cup dried rosemary 2 Tbsp. dried basil 2 Tbsp. ground black pepper 20 oz. chicken breasts, boneless and skinlessDirectionsIn a blender combine 1 cup blueberries with the next 7 ingredients. Set mixture aside. Pound chicken breasts to about ½-inch thickness. Marinate chicken in mixture and add water, if needed, to cover. Heat a large skillet. Add marinated chicken breasts and brown on each side. Add marinade, bring everything to a boil then reduce to low heat. Simmer for 30 minutes or until the marinade starts to reduce and thicken. Add the remaining blueberries and heat through. Nutrients per serving: Calories: 334, Total Fats: 12 g, Saturated Fat: 2 g, Trans Fat: 0 g, Cholesterol: 87 mg, Sodium: 453 mg, Total Carbohydrates: 23 g, Dietary Fiber: 4 g, Sugars: 17 g, Protein: 34 g, Iron: 2 mg

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