This is a delicious dish that can be put together in a flash. The blueberries add some powerful antioxidants to your meal. Try serving with quinoa and a side salad of greens for a satisfying, healthy meal.
8 chicken thighs, skinless and boneless
1 tsp salt
freshly ground pepper
1 tbsp olive
1 small sweet onion, halved and thinly sliced
1 tbsp honey
1 1/2 cups bag frozen or fresh organic blueberries
1 tsp hot garlic pepper sauce
Sprinkle both sides of the chicken thighs with the salt and pepper. Heat the oil in a large skillet and cook the chicken thighs 5 -7 minutes until nicely browned. Don’t crowd the pan, if necessary cook the thighs in batches.
Flip the chicken and cook the other side for another 5 to 7 minutes.
Remove the chicken from the pan, lower the heat and stir the blueberries, honey, onions and pepper sauce in the now empty pan until the sauce is hot and bubbling.
Return the chicken to the pan, cover with the sauce and continue cooking on low flame for 5 more minutes.
Serve over rice or quinoa.
Yield: 4 Servings