Blueberry Chicken
This delightful blueberry chicken combines sweet fruit with fennel and maple syrup for a flavorful, gluten-free and dairy-free dish.
Equipment
- skillet
- Ovenproof dish
- kitchen tongs
- Meat Thermometer
Ingredients
- 2 pieces chicken breasts cut into smaller pieces, if required
- 1.5 cups blueberries
- 0.5 small white onion diced
- 1 small fennel diced
- 2 tablespoon olive oil
- 2 cloves garlic minced or finely diced
- 2 tablespoon fresh thyme leaves
- 2 tablespoon maple syrup
- 2 teaspoon apple cider vinegar
- pinch salt
- pinch black pepper optional
Instructions
- Preheat the oven to 200C (400F).
- Cut the chicken breasts into smaller pieces if required. Season with salt and black pepper (if using). Add a tablespoon of olive oil to your skillet and fry the chicken each side on a medium heat until light golden brown. Cook for about 10-12 minutes overall. Set aside on a plate.
- Reduce the heat to low and, in the same skillet, fry the onion and fennel in olive oil until softened for about 5 minutes.
- Add the garlic, blueberries, maple syrup, apple cider vinegar, salt and black pepper to the skillet. Bring to a light simmer, and cook for around 10 minutes until the blueberries have broken down into around half liquid.
- Add your chicken to an ovenproof dish and then spoon the blueberry sauce over it. Bake in the oven for 20 minutes, or until the chicken has an internal temperature of 165F.
Notes
Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
Nutrition
Serving: 1servingCalories: 457kcalCarbohydrates: 34gProtein: 25gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 72mgSodium: 77mgPotassium: 472mgFiber: 4gSugar: 24gVitamin A: 488IUVitamin C: 24mgCalcium: 85mgIron: 3mg
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