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Chicken Breast with Blueberry Chutney

2 white plates with salad with a grilled chicken breast on top with blueberry chutney on top of chicken. Whole Cherry Tomatoes on plates.
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EatSimpleFood.com

This chicken breast recipe is served with an Indian inspired savory blueberry chutney with ginger, raisons, cinnamon, cloves, and a dash of vinegar.  Blueberry chutney is excellent with chicken, pork, or tempeh and also yummy on granola with a little cream, yogurt, or milk.

Ingredients

Ingredient List Chicken:

  • 6 pieces (~2 lb) boneless skinless chicken breasts
  • 1 Tbsp e.v. olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp dried oregano

Ingredient List Chutney:

  • 2 cups (~8 oz) fresh or frozen blueberries
  • 1/4 cup (~2 oz) raisins
  • 1 1/2 Tbsp white wine vinegar
  • 2 tsp peeled & minced ginger
  • pinch salt
  • 1/4 tsp ground cinnamon
  • 1/4 tsp crushed red pepper flakes (optional)
  • pinch ground cloves
  • 1 Tbsp agave (optional if blueberries are not sweet enough)

Instructions

Bake The Chicken

  • Preheat oven to 375F.
  • Lightly rub chicken with olive oil and sprinkle with salt, pepper, and oregano and lay on a lightly oiled baking sheet (use parchment or aluminum foil if desired).
  • Bake chicken uncovered~ 25 minutes or until  internal temperature reaches 165F and juices run clear.

Make the Blueberry Chutney:

  • Place all blueberry chutney ingredients in a small pan, bring to medium heat, and cook covered until warm (~ 3-5 minutes)
  • Serve blueberry chutney over chicken and add salt to taste.  Delicious with salad or with green beans & tomatoes.  Happy Eating!  Beckie

Notes

  • Chicken can also be grilled at medium high heat.

Find it online: https://eatsimplefood.com/chicken-with-blueberry-chutney/