Blackberry-balsamic roasted chicken breasts

Step 1/ 3

• 150 g blackberries
• 50 ml balsamic vinegar
• 15 g brown sugar
• ½ lemon
• 25 ml barbecue sauce
• 1 sprigs rosemary
• 25 g unsalted butter

• liquid measuring cup
• immersion blender
• fine sieve
• citrus press
• saucepan
• cooking spoon

Purée most of the blackberries with an immersion blender and pass through a sieve. Zest and juice lemon. Mix blackberry purée with balsamic vinegar, sugar, lemon juice, barbecue sauce, and rosemary in a saucepan set over low heat. Let cook, stirring occasionally, for approx. 20 min. Season with salt and pepper. Reserve approx. 50 ml/¼ cup of the blackberry sauce for the salad dressing and mix the rest with butter.

Step 2/ 3

• 2 chicken breasts

• oven
• baking dish

Preheat the oven to 180°C/350°F. Salt the chicken breasts and place them in a baking dish. Spread the blackberry sauce over and bake for approx. 20 min., or until chicken is cooked through.

Step 3/ 3

• ½ avocado
• ½ red onion
• 150 g mixed lettuce
• 20 g pecans (toasted)
• 50 g blackberries

• cutting board
• knife
• bowl

Remove the chicken breasts from the oven and cut them into strips. Slice avocado and slice onion into thin rings. Toss the salad in a bowl with avocado, red onion rings, remaining blackberries, and pecans. Drizzle with reserved blackberry sauce and serve. Enjoy!

Enjoy your meal!