June 24, 2019

Balsamic Glazed Plums over Grilled Chicken, Mint and Pine Nuts

By Tom Jorgenson

Calories: 486 | Protein: 36g | Carbs: 58g | Total Fat: 10g | Fiber: 4g | Sodium: 563mg |Yield: 4 | Serving Size: 3 oz. chicken, 1 c. spaghetti, 1 plum (2 halves)

Photo from www.balanceittakesyou.com

4 Plums
1 tbsp. olive oil
1/2 cup julienne yellow onions
3 fresh sliced garlic cloves
2 sprig fresh thyme
1/4 cup white wine
1 tbsp. Balsamic Vinegar
1/4 tbsp. Salt
1/4 tsp ground black Pepper
1 tsp lemon zest
1/4 cup Balsamic glaze
4 cooked 3oz chicken breast
4 cup cooked Spaghetti
2 tsp Pine Nuts
2 tbsp. Mint leaves

Wash and cut the plums in half-then remove the seed/pit. Heat the olive oil in a pan over medium-high heat and then sear the plums face side down for 30 seconds- add the onions to the pan. Sautee the onions until starting to caramelize and then flip the plums over and then add the garlic. Sautee this mixture for 2 minutes or so or until the garlic starts to soften. Add the thyme sprigs, and then deglaze the pan with wine.

Add the balsamic vinegar and then turn the heat down. Simmer this mixture for 3 minutes. Add the salt and pepper, lemon zest and then the balsamic glaze. Let the liquid thicken and then serve immediately over grilled chicken and pasta. (optional: remove the thyme sprigs)

Garnish with toasted 1/2 teaspoon pine nuts, and 1/2 tablespoon mint leaves.

Tags: Uncategorized

Please sign in or register to post a reply.