Blackberry-balsamic roasted chicken breasts
"This blackberry-balsamic chicken is the perfect start to the barbecue season. For this recipe, we baked the chicken in the oven, but grilling it would be even tastier. If you want to be creative, you can substitute blackberries with raspberries or blueberries."
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
liquid measuring cup, immersion blender, fine sieve, citrus press, saucepan, cooking spoon, oven, baking dish, cutting board, knife, bowl
How-To Videos
How to cut up a whole chicken
How to wash salad
How to toast nuts
Nutrition per serving
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!
