It’s official – I’m in love. With a cookbook, that is. Brooke Griffin, the author of Skinny Suppers cookbook and founder of SkinnyMom.com really captures what it means to be a busy mom searching for healthy solutions for her family. This book contains “lightened up” versions of yummy meals and sides that you may have tried before and some you probably would never dream of on your own.
My family and I tried the Blueberry Rosemary Chicken recipe (entire recipe is below – enjoy!) to give you a ‘flavor’ of what this book is all about.
Blueberry Rosemary Chicken Recipe
Who would think to pair a blueberry sauce with chicken?
Prep Time: 5 minutes, plus 30 minutes marinating time
Cook Time: 15 minutes
Serving Size: One 4-ounce chicken breast, 2 tablespoons sauce
4 (4-ounce) boneless, skinless chicken breasts
1/3 cup balsamic vinegar
1 teaspoon minced garlic
½ teaspoon kosher salt
¼ teaspoon black pepper
1 teaspoon dried rosemary
2 teaspoons extra virgin olive oil
1 tablespoon cornstarch
1/3 cup balsamic vinegar
1 (10-ounce) bag frozen blueberries
2 tablespoons light brown sugar
1 teaspoon grated lemon zest
2 tablespoons lemon juice
Pinch of salt
- Place the chicken breasts, balsamic vinegar, and minced garlic in a large resealable bag. Marinate in the refrigerator for 30 minutes.
- Remove the chicken from the marinade and set aside on a plate (discard any remaining marinade). Season the chicken with the kosher salt, pepper, and rosemary.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook until the chicken is no longer pink in the center but still juicy, 4 to 6 minutes per side. Set aside to rest.
- Meanwhile, to make the blueberry sauce: In a small bowl, dissolve the cornstarch in the balsamic vinegar to make a slurry.
- In a medium saucepan, combine the slurry, blueberries, brown sugar, lemon zest, lemon juice, and salt. Stir together over medium heat until the blueberries release their juices and start to break apart and the sauce thickens, 4-6 minutes.
- To serve, spoon the blueberry sauce over the chicken.
My pet peeve when it comes to cookbooks and recipes in general is when the prep time and cook time estimates apply only if you’re an Iron Chef. In the case of this book, they are pretty spot on. The chicken turned out great – not too sweet because of the rosemary. As the book suggested, we used the leftover blueberry sauce later that week for breakfast – on yogurt and waffles. Mmm!
Here’s my handiwork! Not too shabby…We also made the suggested side “Caramelized Brussel Sprouts” which turned out to be a-mazing, but you’ll have to buy the book to get that recipe!
The SkinnySuppers Giveaway
We’re partnering with SkinnySuppers to give away 2 SIGNED copies of the cookbook to the lucky winners. Enter on our Facebook page to win yours! Open to US residents only.