Chicken breasts with caramelized onions, cranberries and balsamic glazed asparagus

What a great, clean eating meal. This was simple to put together and was very very filing. I would season the chicken breasts next time as they seemed plain, but overall this was a great meal! I found this recipe in the latest Clean Eating Magazine and was thrilled to find it wasnt only healthy, but one of their budget meals of the month!

ENJOY!

Ingredients: Serves 4
1 bunch asparagus bottoms cut off
1 tbsp balsamic vinegar
Sea salt and fresh pepper to taste
Olive Oil cooking spray-I used my Misto filled with evoo
1 medium yellow onion thinly sliced
2 tbsp unsweetened dried cranberries
4 boneless skinless chicken breasts pounded thin

Directions:
Preheat oven to 350. Place asparagus spears on a  nonstick cookie sheet or baking pan lined with foil. Drizzle asparagus with balsamic vinegar and season with salt and pepper. Bake for 15 mins.
Meanwhile, heat a large skillet over hight heat for 1 minute. Reduce heat to low and mist with cooking spray. Add onion and cook until caramelized. Add cranberries and saute for another 2 mins. Remove from heat but keep warm.
Heat same pan over medium-high heat and add chicken and cook for about 3-4 minutes per side until cooked thru. Season with salt and pepper and add cranberry-onion mixture to pan and cook for 2 more minutes.
Serve warm. I also served with brown rice.

Nutritional count:
Cals: 174
Total fat: 2 g
Carbs: 10 g
Fiber: 3 g
Protein: 29 g

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3 Comments on “Chicken breasts with caramelized onions, cranberries and balsamic glazed asparagus”

  1. Lisa says:

    I wonder how I can adapt this to use fresh, frozen cranberries?

  2. Wendy says:

    Yum! That looks good. Looks easy to make too. Good spring/summer, eat outside on a nice day kind of dish.

  3. Laura says:

    What a fantastic combo of flavors. That looks great!


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