This colorful, juicy chicken recipe is bursting with vitamins and fresh flavors. And this dish is so easy to do! If you cannot find blueberries, you can add raspberries instead. But blueberries are so healthy, so I recommend to find some in your local store.
This recipe is for 2 people.
- 8 chicken inner fillets (these are thin and tender)
- 2 tbsp sunflower oil
- ½ cup (120 ml) white wine (or chicken broth)
- 1 teaspoon salt
- 1 teaspoon minced garlic
- 3 twists from your black pepper mill
- 1 avocado
- 1 lemon
- 1 teaspoon lemon pepper
- 10 basil leaves
- 10 olives
- 1 teaspoon chili powder
- 10 big strawberries
- ½ cup (120 ml) blueberries (frozen or fresh)
How to prepare:
If you use frozen berries, bring the berries to room temperature 1-2 hours before cooking. The berries should be slithgly cold, but not frozen.
Heat up a non-stick pan on medium-high heat. Add the oil and the chicken inner fillets. Cook for 2 minutes. Turn the chicken, lower the temperature to medium heat, and cook for 2 minutes. Add the wine or the broth. Sprinkle salt, garlic and pepper on the chicken. Let the chicken fillets simmer for 4 minutes with the lid partly covering the pan. Stir occasionally. If you feel you need more liquid, add four tablespoons of water.
Cut the avocado in half, remove the stone, and cut the avocado fruit into slices. Divide the slices between two plates. Sprinkle juice of half a lemon and lemon pepper on the avocado. Add basil leaves around the avocado. Then add olives. Cut the chicken fillets into 1″ (25 mm) pieces and add on the salad. Sprinkle chili powder and some of the wine or broth on the chicken. Cut the big strawberries in 4 pieces. Add the basil leaves, the strawberries and the blueberries on the chicken. Slice the other half of the lemon and add to the plates for decoration and flavor.