SERVES 2 • PREP TIME: 5 MINUTES • COOK TIME: 25 MINUTES
LOW-CARB • LOW-FAT/LOW-CHOLESTEROL • LOW-SODIUM
5-INGREDIENT, 30 MINUTES OR LESS, ONE-POT
The smell of this dish cooking will fill your home with delicious flavors. The blueberries paired with the balsamic vinegar create a sweet, caramelized topping that is well balanced by parsley, black pepper, and crunchy pistachios. This dish goes beautifully over a bed of spinach and additional fresh berries—the juices from the chicken will dress the spinach and the fresh berries will add texture to the dish.
½ cup blueberries
2 tablespoons shelled unsalted raw pistachios
¼ cup chopped fresh parsley
2 tablespoons balsamic vinegar
¼ teaspoon freshly ground black pepper
2 (4-ounce) pieces of chicken
1
.
Preheat the oven to 375°F. Line a baking dish with parchment paper.
2
.
In a medium mixing bowl, mix the blueberries, pistachios, parsley, vinegar, and pepper until well combined.
3
.
Put the chicken in the baking dish and pour the blueberry mixture on top. Bake for 20 to 25 minutes, depending on the thickness of the chicken (20 minutes for 1-inch-thick chicken, 25 minutes for 2-inch-thick chicken), until the juices are caramelized and the inside of the chicken has cooked through. Serve on a plate with a side dish of your choice. Store in the
refrigerator in an airtight container for up to 3 days.
SUBSTITUTION TIP:
To change up the flavor profile, swap the blueberries for strawberries and the pistachios for walnuts.
Per serving:
Calories: 212, Total fat: 7g, Saturated fat: 1g, Cholesterol: 80mg, Sodium: 58mg, Potassium: 171mg, Magnesium: 18mg, Carbohydrates: 11g, Sugars: 7g, Fiber: 2g, Protein: 27g, Added sugar: 0g, Vitamin K: 138mcg