Balsamic Roasted Chicken with Apple Rhubarb Chutney
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Paleo, Gluten Free
Serves: 4
Ingredients
  • ROASTED CHICKEN:
  • 4 boneless skinless chicken breasts
  • ¼ cup + 2 tablespoons balsamic vinegar
  • 3 Tablespoons extra virgin olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ garlic powder
  • ¼ paprika
  • CHUTNEY:
  • 1 large green apple, peeled and diced small
  • 2 or 3 stalks of rhubarb, diced small
  • ¼ red onion, finely diced
  • ½ cup apple juice, no sugar added
  • 1 inch piece of peeled ginger root
  • 2 Tablespoon dried cranberries
  • 2 Tablespoon raw honey
  • 1 teaspoon balsamic vinegar
Instructions
  1. ROASTED CHICKEN:
  2. Preheat oven to 400 degrees.
  3. Rinse chicken under cold water, pat dry and place in baking dish.
  4. In a small bowl combine salt, pepper, garlic and paprika. Mix until combined.
  5. With your hands, rub olive oil into chicken breasts to evenly distribute.
  6. Rub seasoning over the tops of each chicken breast. Really rub it in there.
  7. Pour the ¼ of vinegar over the top.
  8. Bake for 23 - 25 minutes.
  9. CHUTNEY:
  10. While the chicken is baking you can prepare the chutney.
  11. In a medium saucepan combine apple, rhubarb, onion, apple juice, ginger, cranberries and honey and bring to a boil.
  12. Once boiling, reduce to medium heat, cover.
  13. Let cook for 10 minutes, stirring occasionally.
  14. Remove from heat and let sit for 5 minutes.
  15. After the 5 minutes, remove ginger and add vinegar, stir.
  16. Using a slotted spoon, top your chicken with warm chutney.
Recipe by at http://theorganicrabbit.com/balsamic-roasted-chicken-apple-rhubarb-chutney/