Grilled Chicken with Tangy Blueberry Sauce

Yield:
6 servings

Diabetic Friendly

Ingredients:

  1. 4 Tablespoons olive oil
  2. 6 Tablespoons blueberry (or raspberry) vinegar
  3. 2 teaspoons fresh lime juice
  4. 4 cloves garlic, minced
  5. 6 boneless, skinless chicken breasts
  6. 1 cup fresh blueberries
  7. 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


TDS 3