Servings: 2
Calories: 345kcal
Ingredients
- 1 cup fresh strawberries, sliced
- ½ tsp sugar
- 2 tbsp olive oil
- 1 tbsp fresh thyme leaves ( plus a few sprigs for garnish)
- 1 small shallot, diced
- ¼ cup white wine
- ¼ cup balsamic vinegar
- salt and pepper
- 2 boneless, skinless chicken breasts (about 85 kg or 3-4 ounces each)
Instructions
- Heat two tablespoons of the olive oil over low heat in a small saucepan. Add the diced shallot and sugar and cook slowly until the shallot is lightly caramelized, browned, but not blackened. About 5-8 minutes. Remove from the heat and add the white wine followed by the balsamic vinegar. Return the saucepan to the heat and allow to cook down until you have a sauce that coats the back of a spoon. About 5-8 minutes.Remove from the heat. Add the sliced strawberries, fresh thyme, and salt and pepper to taste. Cover and let rest while you grill the chicken. Note: the sauce can be made ahead of time and gently rewarmed when you are ready to serve.
- Preheat gas grill to medium-high heat, or 350-400° F. Season the chicken with slat and pepper. Lightly grease the grill surface and add chicken. Close the lid and cook for 5-7 minutes. Turn the chicken and cook for 5-7 minutes on the other side. For best results, use a thermometer in the thickest part of the breast. A fully cooked chicken breast will reach a temperature of 165°. Remove the chicken from the grill, cover with foil and let rest for about 5 minutes.
- Serve the chicken breast whole, or sliced diagonally. Spoon some of the strawberry balsamic sauce over top and place a few whole berries alongside, with a sprig or two of fresh thyme for garnish.
Nutrition
Calories: 345kcal | Carbohydrates: 16g | Protein: 25g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 143mg | Potassium: 648mg | Fiber: 2g | Sugar: 11g | Vitamin A: 209IU | Vitamin C: 50mg | Calcium: 47mg | Iron: 2mg
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