Pollo asado con verduras y arándanos rojos

Este plato saludable, apto para diabéticos, se prepara en una sola olla y es una cena deliciosa para cualquier día de la semana. Esta receta, elaborada con arándanos rojos frescos y ácidos y otras verduras, es baja en carbohidratos pero rica en vitaminas, nutrientes y sabor.

📝 Ingredients

• boneless
• skinless chicken breasts 2.00 whole sliced thinly into fillets
• salt 0.25 tsp
• olive oil 1.00 tbsp divided
• yellow onion 1.00 med small diced
• garlic 2.00 clove minced
• fresh rosemary 1.00 tbsp chopped
• carrots 1.00 cup chopped
• maple syrup 1.50 tbsp
• white wine 0.50 cup
• fresh cranberries 1.00 cup
• flat leaf parsley 0.25 cup chopped

👨‍🍳 Instructions

1. 1Preheat the oven to 400°F.
2. 2Season chicken breasts with salt.
3. 3Heat a large Dutch oven or large ovenproof skillet over medium-high heat. Add ½ Tbsp of olive oil
4. 4then add the chicken. Sear until golden brown on both sides (but not cooked through). Remove chicken to a plate.
5. 5Return the skillet to medium heat and add other ½ Tbsp of oil. Add onion
6. 6garlic
7. 7rosemary
8. 8and carrots and cook until onion is translucent
9. 9about 4–5 minutes.
10. 10Add syrup and white wine and cook until reduced by half
11. 11about 3–4 minutes. Stir in the cranberries.
12. 12Add the chicken back to the skillet and nestle it between the vegetables and cranberries.
13. 13Cover with a lid and bake for 10–15 minutes until the chicken is cooked through and the vegetables are tender.
14. 14Serve with a sprinkle of parsley.