Monday, August 27

Raspberry Balsamic Chicken Breasts

Sorry for the delay. . . I've been on vacation in Santa Cruz! This annual vacation once included loads of beer, bagels, chips, crackers, and at least one corn dog at the boardwalk. However I'm happy to report, it was completely grain free this year!

That's not to say it was completely healthy. I did my share of indulging, especially when it came to cheese. (Mmmm. . . cheeeeeese.) But I'm happy that I was able to avoid grain and the accompanying "wheat belly" since I spent most of my time in a bathing suit.

One discovery that I've made since adopting the grain free lifestyle is that "healthy" whole grain boasts exactly one nutritional benefit. . . dietary fiber. However, there are many natural foods that include as much dietary fiber as bread: figs, raisins, avocado, papaya, broccoli, green peas, pears and sweet potatoes. There are also several natural foods that contain MORE dietary fiber than bread such as egg plant, collard greens, and raspberries. Raspberries are also low calorie and high in vitamin C and Omega 3s so they give you a much bigger nutritional boost than would a piece of toast with breakfast or a side of rice with dinner.

My only warning about this recipe is that it's spicy. I know that sounds strange but you just have to trust me when I tell you it's delicious. And if you're not grain-free and would like to add a starch barley is a great choice:)

4 4-oz. boneless, skinless chicken breasts
coarse ground black pepper, sea salt, onion powder
1 tbsp olive oil
1 cup diced shallots
2 tbsp white balsamic or white wine vinegar
2 tbsp low sodium soy sauce
1 1/2 tbsp raw honey
1/8 tsp red pepper flakes
3/4 cup fresh raspberries

Season chicken on all sides with black pepper, sea salt, and onion powder.  In a large, non-stick skillet, heat oil on medium-high. Add chicken and cook for 5 minutes. Turn chicken and add shallots. Coo, stirring shallots occasionally for 5 minutes until chicken is cooked through. Transfer chicken to a large plate and cover to keep warm; keep shallots on medium-high heat.
To shallots, add vinegar, soy sauce, honey and pepper flakes. Stir to combine and cook until slightly thickened, about 30 seconds. Stir in raspberries and cook for 30 more seconds until berries soften slightly. Divide chicken among serving plates and spoon berry mixture over them.

1 comment:

  1. This is a great recipe. I need to watch what I eat if I want to be losing weight. I cannot afford to imbibe in too much fatty food or taking in more than I can burn in a day. It really helps if the food and recipes are yummy and very eye catching. This is something I’d really try at home. Thanks for sharing. You are awesome.