Balsamic Chicken Breasts

 Balsamic Chicken Breasts

Gorgeous, fresh raspberries in a sweet and tangy sauce top off your chicken in this elegant and colourful dish.

1 cup quinoa
1 cup small broccoli florets
1½ tsp orange zest
1⁄8 tsp sea salt
4x 110g boneless, skinless chicken breasts ½ tsp coarse ground black pepper
 ½ tsp onion powder
1 tbsp coconut oil
1 cup diced shallots
2 tbsp white balsamic or white wine vinegar
2 tbsp low-salt soy sauce
1½ tbsp raw honey
1⁄8 tsp red capsicum flakes
 ¾ cup fresh raspberries

Cook quinoa according to package directions; add broccoli during final 2 minutes of cooking. Remove from heat and stir in zest
and salt; set aside.

Meanwhile, season chicken on all sides with black pepper and onion powder. In a large non-stick pan, heat oil on medium high. Add chicken and cook for 5 minutes. Turn chicken and add shallots. Cook stirring shallots occasionally, for 5 minutes, until chicken is cooked through. Transfer chicken to a large plate and cover to keep warm; keep shallots on medium-high heat.

To shallots, add vinegar, soy sauce, honey and capsicum flakes. Stir to combine and cook until slightly thickened, about 30 seconds. Stir in raspberries and cook for 30 more seconds, until berries soften slightly. Divide chicken and quinoa among serving plates and spoon berry mixture over chicken. Serves 4