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Grilled Chicken with Blueberry Balsamic Glaze

grilled chicken, blueberry balsamic glaze, acorn squash, charred zucchini and peppers-1

Ingredients

For the Blueberry gochuchang glaze:

  • ¼ white onion, small dice
  • 1 tbsp grapeseed oil
  • 2 cups California Giant Blueberries
  • ½ cup balsamic vinegar
  • 2 tbsp honey
  • 1 tsp sambal oelek chili paste
  • 1 cup California Giant Blueberries

For the Acorn squash:

  • 2 acorn squash, cut in half, seeds removed
  • 1-2 Tbsp grapeseed oil
  • Salt, pepper, chipotle powder, brown sugar

For the Charred peppers and zucchini:

  • 1 Tbsp grapeseed oil
  • 7-8 sweet baby bell peppers, cut in half
  • 2 small zucchini, batonnet cut (1/4”x 2” approx.)
  • 1 Tbsp minced garlic
  • Salt and Pepper

For the Grilled chicken:

  • 4 ea. 5-6 oz. chicken breasts
  • 1 Tbsp grapeseed oil
  • Salt and Pepper to taste

Directions

Blueberry balsamic glaze

  1. In medium saucepan, heat oil over medium heat.
  2. Add onion, sautee 2-3 minutes.
  3. Add 1st listed blueberries, balsamic, honey and sambal.
  4. Simmer 5 minutes.
  5. Allow to cool and transfer to a blender or use immersion blender to blend until smooth.
  6. Add 2nd listed blueberries, remove from heat.  Adjust seasoning with salt and pepper.

Acorn squash

  1. Preheat oven to 400F.
  2. Pierce.
  3. Drizzle both sides of acorn squash with light coating of oil.
  4. Season with salt, pepper, chipotle powder and brown sugar (less chipotle than other spices).
  5. Roast 30-45 minutes in oven, cut side down on foil lined sheet tray until squash is tender.

Charred peppers and zucchini

  1. In a large sauté pan, heat oil over medium high heat.
  2. Add peppers and zucchini, season and allow to char on each side, 2-3 minutes on each side.
  3. Add garlic and toss to combine, careful not to burn.

Grilled chicken

  1. Preheat grill to medium high.
  2. Lightly coat chicken with oil, season with salt and pepper.
  3. Grill chicken breasts on each side for 4-5 minutes, until internal temperature has reached 160F.
  4. Remove and cover with foil, allow to rest for 5 minutes.

Final

  1. Place one half acorn squash on plate and spoon peppers and zucchini inside of squash.
  2. Slice grilled chicken, put on plate and spoon 2-3 oz. of sauce over the top (make sure to get a spoonful of blueberries). Enjoy!

Chef Sam Blackburn

Sam-Blackburn-1-1

Sam Blackburn CEC, CCA, CDM / CFPP works for the Healthcare Operational Excellence Team for Sodexo North America where he gets to travel the country assisting in Culinary Operational Needs at various healthcare facilities.  Influenced by his great grandmother who was an excellent cook, he knew by age 15 that he wanted to be a chef and loves to try new things in the kitchen.  With over 16 years of experience, he relishes the opportunity to be able to really dig into the ever-changing landscape of the culinary scene right now.  The most important thing to Chef Sam is the continual quest to learn something new every day.

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grilled chicken, blueberry balsamic glaze, acorn squash, charred zucchini and peppers-1
1 hr
4 ea.
Winter's Best Recipe Collection | Download the eBook Here