|Balsamic Glazed Plums over Grilled Chicken, Mint and Pine Nuts|
|Serving Size:|| |
|Prep Time:||20 mins|
|Total Time:||35 mins|
1 serving: 1 chicken breast, 1 cup spaghetti, 1 plum (2 halves)
NUTRITIONAL INFORMATION490 Calories; 49 g Carbohydrates; 15 g Fat; 2 g Saturated Fat; 37 g Protein; N/A Cholesterol; 6 g Fiber; N/A Potassium; 530 mg Sodium; N/A Added Sugars
4 each 3 oz. Skinless Boneless Chicken Breast
1 qt Pasta, Barilla Spaghetti Cooked
4 each Plums, Fresh
2 each Thyme Sprig, Fresh
3 each Garlic, Fresh, Sliced
1/4 cup Wine, White
1/2 cup Onions, Fresh, Julienne Sliced
1Tbsp Extra Virgin Olive Oil
1 Tbsp Balsamic Vinegar Glaze
1/4 cup Vinegar, Balsamic
2 tsp Pine Nuts
2 Tbsp Mint Fresh
1/4 tsp Kosher Salt
1/4 tsp Black Pepper, Ground
1 tsp Lime Zest
1. Brush oil evenly on each chicken breast. Place chicken on hot grill. Cook until golden brown and internal temperature reaches 165F degrees.
2. Wash and cut the plums in half-then remove the seed/pit. Heat the olive oil in a pan over medium-high heat and then sear the plums face side down for 30 seconds- add the onions to the pan. Sautee the onions until starting to caramelize, flip the plums over add then add the garlic. Sautee this mixture for 2 minutes or so or until the garlic starts to soften.
3. Add the thyme sprigs, and then deglaze the pan with wine. Add the balsamic vinegar and then turn the heat down. Simmer this mixture for 3 minutes. Add the salt, pepper and lemon zest to the balsamic glaze. Let the liquid thicken and then serve immediately. (Optional: remove the thyme sprigs).
Garnish with toasted 1/2 teaspoon pine nuts, and 1/2 tablespoon mint leaves.
|Tips & Notes|