- Prep time 30 minutes
- Total time 30 minutes
- Portion size 5 servings
Ingredients
Grilled Carrots with Parsley (recipe, see right):
Method
In small saucepan, heat half of the oil over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add blueberries, vinegar, maple syrup, rosemary, cornstarch and mustard; season with salt and pepper. Bring to boil, reduce heat to medium-low and simmer until blueberries burst and sauce has thickened, 2 to 3 minutes.
Meanwhile, preheat barbecue to medium-high heat (about 375°F); grease grill. Brush chicken cutlets with remaining oil on each side; season with salt and pepper. Place chicken on grill, close lid. Grill until the chicken is no longer pink inside, turning halfway through grilling time, 3 to 5 minutes. Serve chicken with blueberry sauce and Grilled Carrots with Parsley.
Grilled Carrots with Parsley
In large, shallow dish, combine 6 heirloom carrots cut lengthwise in 1/4-inch slices with 2 tsp olive oil and 1 clove garlic, finely chopped. Season with salt and pepper. Preheat barbecue to medium-high heat (about 375°F); grease grill. Place carrots on grill; close lid. Grill, turning halfway through grilling time, 15 to 20 minutes. Transfer to serving dish and sprinkle with 2 tbsp chopped fresh flat-leaf parsley. Makes 4 servings.
PER SERVING about 60 cal, 1 g pro, 2 g total fat (0 g sat. fat), 9 g carb (3 g dietary fibre, 4 g sugar), 0 mg chol, 150 mg sodium, 0.4 mg iron.
Nutritional facts PER SERVING: about
- Iron 1.3 mg
- Fibre 1 g
- Sodium 250 mg
- Sugars 9 g
- Protein 34 g
- Calories 245
- Total fat 7 g
- Cholesterol 95 mg
- Saturated fat 1 g
- Total carbohydrate 11 g
