Balsamic and Blueberry Glazed Rosemary Chicken

Yields 6 Servings

BalsamicBlueberryChicken webINGREDIENTS:

  • 2 Tablespoons olive oil, divided
  • 2 Tablespoons non-hydrogenated margarine
  • 6 skinless, boneless chicken breasts
  • ¾ teaspoon sea salt
  • ½ teaspoon black pepper
  • 2 shallots, thinly sliced (about ¼ cup)
  • 2 cups fresh blueberries
  • ½ cup balsamic vinegar
  • 1/4 cup pure maple syrup
  • 1 Tablespoon coarsely chopped fresh rosemary


  • Heat 1 Tablespoon olive oil and 1 Tablespoon margarine in a large skillet.
  • Season chicken with salt and pepper then add chicken to the skillet.
  • Sear chicken breasts over medium-high heat until golden brown, about 1 minute per side. Remove and set aside.
  • Add remaining olive oil, and margarine to the skillet. When hot, stir in shallots and cook until lightly caramelized, about 4 minutes.
  • Add blueberries and cook 1 minute.
  • Stir in vinegar, maple syrup and rosemary. Simmer about 10 minutes or until the blueberries have collapsed.
  • Return chicken to the pan and coat chicken with blueberry mixture. Cover skillet and allow to cook for about 10 more minutes or until chicken reaches 165 degrees F.


Calories: 263
Fat: 14.3 grams
Carbohydrate: 8.4 grams
Protein: 225 grams
Fiber: 1 grams
Sodium: 344 mg