Grilled Chicken with Blackberry Glaze and Baby Kale

The other day I was grocery shopping and I was shocked at the huge selection of berries that they had for a really great price. I picked up a bunch of blueberries, blackberries, and strawberries. Not only do I love the color of them, but they taste great and are really low in calories. I think my favorites are the blueberries and blackberries. No offense to the strawberries but those are so expected. The other berries just seem more special in my thinking.

I decided to take advantage of the blackberries and throw together a really quick sauce/dressing combination. You could call it a sauce for the chicken but it also easily passes for salad dressing for the kale salad. Try it as both or separately. I threw in the vinegar because you always hear about the sweet and sour combination of strawberries and balsamic, so I figured why not blackberries and champagne vinegar. It worked really well!

Grilled Chicken with Blackberry Glaze and Baby Kale Grilled Chicken with Blackberry Glaze and Baby Kale

  • 2 Tbsp + 2 tsp sugar
  • 2 Tbsp + 2 tsp rice vinegar
  • 2 tsp champagne vinegar
  • Pinch of salt and pepper
  • 1/8 tsp ground ginger
  • 1/8 tsp coriander
  • 1/8 tsp cinnamon
  • 1 star anise
  • 1 cup fresh blackberries
  • 2 tsp minced green onion, white and green parts
  • 16 oz grilled chicken breast
  • 4 cups baby kale or spinach

Mix the sugar, vinegars and spices in a small saucepan and heat over medium heat. Bring to a boil and stir in the blackberries. Simmer for about 5 minutes. Remove from heat and stir in the onion. Let the berry mixture sit at room temperature for about 2 hours so the flavors blend and deepen.

Preheat your grill to medium heat, and salt and pepper the chicken breasts. Grill the chicken for 7 – 8 minutes per side until cooked thoroughly. Serve the chicken over 1 cup of the baby kale or spinach and top with the blackberry glaze. Refrigerate any leftover glaze for another use.

Makes 4 servings at approximately 213 calories – 27g protein, 21g carbs, and 4g fat.

Serve this with a couple pieces of crusty bread to soak up the leftover glaze or get colorful like I did and serve the salad and chicken over polenta. Experiment with your colors and flavors any chance you get. You just might be surprised with what you come up with!

What’s your favorite berry?

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