1-2-3 Eat! Raspberry Balsamic Chicken, Cauliflower Mash, Arugula Salad
Servings : 4
Ingredients
Raspberry-Balsamic Chicken
- 1 tsp extra virgin olive oil
- 1/2 red onion slivered
- 2 Tbsp fresh rosemary finely chopped
- 1 tsp salt
- 1/2 tsp pepper
- 4 boneless, skinless chicken breast
- 1/4 cup red wine
- 1/2 cup raspberry fruit-only preserves such as Polaner All Fruit
- 2 Tbsp Balsamic Vinegar
- 1/2 pint raspberries fresh
Cauliflower Mash
- 1 head cauliflower
- 3 Tbsp unsalted butter
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 tsp onion powder
- 1 Tbsp bottled minced garlic
Arugula Salad
- 5 oz baby arugula
- 1 grapefruit cut into chunks
- 1/2 pint raspberries fresh
- 1 Tbsp extra virgin olive oil
- 1 Tbsp honey
- grapefruit juice about 1 grapefruit
- 1/4 cup pepitas toasted
Instructions
Raspberry-Balsamic Chicken
- Heat oil in large skillet. Add onion. Cook 5 minutes. While onion is cooking, combine rosemary, salt, and pepper in a small bowl. Rub both sides of chicken with spice mixture. Add chicken to onions in skillet, and cook 6-9 minutes per side or until cooked through. Remove chicken from skillet. Keep warm. Add wine to skillet and cook, stirring to loosen brown bits. Add spread, vinegar, and raspberries. Stir well. Bring to a boil. Reduce heat and simmer 10 minutes or until thickened. Spoon sauce over chicken.
Cauliflower Mash
- Cut cauliflower into large chunks. Place in steamer basket fitted into large stockpot. Steam until soft, about 15 minutes. Place cooked cauliflower, butter, salt, pepper, onion, and garlic in a blender. Blend until smooth.
Arugula Salad
- Arrange arugula evenly into 4 bowls. Top with grapefruit chunks and raspberries. Combine the juice, oil, and honey in a blender or shaker cup. Blend until well combined. Drizzle evenly over arugula. Top with toasted pepitas.