Grilled Chicken with Redcurrant Gravy
This Grilled Chicken with Redcurrant Gravy is a super speedy (ready in about 20 minutes!), healthy recipe, zesty, fruity, delicious and filled with summer sun!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
- 3 medium chicken breasts sliced into 3 strips each
- 3 tablespoons olive oil
For the Redcurrant Gravy
- 120 g redcurrants
- 1 and 1/3 tablespoons balsamic vinegar
- 1.5 tablespoons honey
- 2 tablespoons butter
- 1 cup flageolet beans presoaked and cooked or from a can
- 2 handfuls arugula about 60 g, roughly chopped
- Sea salt and pepper to taste
- lemon juice for drizzling
Coat the chicken pieces with 2 tablespoons of oil, season and set aside.
To make the gravy place the redcurrants, honey, butter and balsamic vinegar in a saucepan, bring to boil and simmer for 4-5 minutes stirring often. Set aside.
Combine the beans, arugula and remaining oil, season, drizzle with a little lemon juice and stir well.
Cook the chicken in a griddle pan (medium heat) for 2-3 minutes on each side.
To serve place the chicken on a bed of arugula and beans, drizzle with the gravy (and a bit more olive oil if you like) and enjoy!
Serving: 1serving | Calories: 428kcal | Carbohydrates: 20g | Protein: 40g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 124mg | Sodium: 250mg | Potassium: 913mg | Fiber: 3g | Sugar: 9g | Vitamin A: 262IU | Vitamin C: 14mg | Calcium: 51mg | Iron: 2mg