Balsamic grilled chicken and plums.

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Like everyone on the planet who eats/prepares chicken, the search for a new, fun recipe is always a mission.  My husband was coming home from being away all week on business, I had chicken defrosting and originally thought it would be fun as shish kabobs but I didn’t have time to soak my sticks so I opted to grill (indoors due to a bit of rain) on my grill pan. This dinner came together perfectly and in one pan, which hey, is a big score in any kitchen!  I topped the final product over leftover quinoa I had in the fridge but it would be great over some brown rice too.

**Open wide!**

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Ingredients:

4 organic chicken breasts, washed and any fat or funky marks (hee hee) removed
6 medium sized plums, washed, sliced in quarters and the pit removed
1/4 cup of a good quality balsamic vinegar
Olive oil
Salt and pepper
Sesame seeds (toasted)

Optional:  Add red pepper flakes for heat.

Directions:

In your grill or sauté pan nice and hot with some olive oil to prevent the chicken from sticking.  Add the chicken and cook until no longer pink and it has a nice browning on the outside.  Remove and place the chicken on a plate.  Add the sliced plums, balsamic and a drizzle more of olive oil.  Your going to cook the plums until the sugars start to caramelize.  This will take about 3 minutes or so.  Flip as needed.  Then add the chicken back to the dish.  Season with salt and pepper.  Top with toasted sesame seeds.  Then plate.  Again, I served this over quinoa but rice would work equally as nicely.

 

— Knead to Cook

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