Grilled Chicken and Strawberries with Balsamic Syrup
Grilling gives strawberries a slightly smoky flavor and a striking appearance. Balsamic vinegar adds a rich note that highlights and deepens the flavor of both the strawberries and the chicken, tying the meal together.
3 Tbs. balsamic vinegar
20 medium strawberries (unhulled)
4 5-oz. boneless, skinless chicken breast cutlets
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 Tbs. chopped fresh basil
In a 1-quart saucepan, boil the vinegar until reduced by half, about 2 minutes; set aside.
Thread 5 strawberries on each of 4 skewers. Brush the chicken cutlets with olive oil and season with salt and pepper. Heat a grill or grill pan over medium-high heat.
Grill the chicken and strawberries until the chicken is cooked through, 2 to 3 minutes per side, and the strawberries have slight grill marks, 1 to 2 minutes per side. Serve drizzled with a little olive oil and the reduced vinegar and sprinkled with basil.
nutrition information (per serving):
Calories (kcal): 220, Fat (kcal): 6, Fat Calories (g): 50, Saturated Fat (g): 1.5, Protein (g): 29, Monounsaturated Fat (g): 3, Carbohydrates (mg): 11, Polyunsaturated Fat (mg): 1, Sodium (g): 350, Cholesterol (g): 80, Fiber (g): 2,