DIRECTIONS

Preheat the oven to 400 F. Heat the oil in a large oven-safe skillet over medium-high heat. Season the chicken with salt and pepper and add it to the skillet with the shallots. Cook for 10 minutes, stirring and turning the chicken occasionally, until it and the shallots are nicely browned.

Add the grapes, vinegar, honey, and garlic and bring them to a boil; cook and stir for 5 minutes more. Place the skillet in the oven and roast for 10 minutes, or until chicken is cooked through. Sprinkle the top with rosemary.

Ingredients

2 tablespoons olive oil
4 boneless, skinless chicken breasts
1/2 teaspoon sea salt
To taste freshly ground black pepper
3 shallots, roughly chopped
2 cups red seedless California grapes, halved
1 cup green seedless California grapes, halved
3 tablespoons balsamic vinegar
1 tablespoon honey
2 cloves garlic, minced
1 teaspoons chopped fresh rosemary

DIRECTIONS

Preheat the oven to 400 F. Heat the oil in a large oven-safe skillet over medium-high heat. Season the chicken with salt and pepper and add it to the skillet with the shallots. Cook for 10 minutes, stirring and turning the chicken occasionally, until it and the shallots are nicely browned.

Add the grapes, vinegar, honey, and garlic and bring them to a boil; cook and stir for 5 minutes more. Place the skillet in the oven and roast for 10 minutes, or until chicken is cooked through. Sprinkle the top with rosemary.

Notes

Recipe created by Heather K. Jones, RD, for the California Table Grape Commission

This is a Gluten-free recipe
This is a Clean-eating recipe
This is a Dairy-free recipe
This is a Healthy-fats recipe

Servings

makes 4 servings

Serving Suggestions

Serve over a brown rice blend or polenta with lightly steamed chard or kale.

Nutritional Information

Nutritional analysis per serving (without sides): Calories 261; Protein 28 g; Carbohydrate 19 g; Fat 8 g; 28% Calories from Fat; Cholesterol 68 mg; Sodium 314 mg; Potassium 486 mg; Fiber 1 g.