Ingredients

The following ingredients have 4 Servings
  • 1.5 lbs chicken breast
  • 1 cup blackberries, mashed with fork
  • 1/4 cup balsamic vinegar
  • 1/3 cup avocado or olive oil (something high heat)
  • 1/2 TBSP stoneground mustard
  • 1 tsp minced garlic
  • 1/2 tsp salt and pepper, or to taste
  • 1 cup blackberries
  • 1/4 cup balsamic vinegar
  • 1 tsp tapioca starch (optional; see recipe)
  • salad greens
  • 1 ripe medium avocado, removed from flesh and sliced
  • 4oz feta, crumbled
  • 1lb asparagus, grilled or roasted in oil and garlic salt
  • walnuts
  • blackberries

Instruction

  • in a medium bowl combine mashed blackberries, balsamic vinegar, oil, mustard, garlic, and salt & pepper. Transfer to shallow dish or container (or silicone bag) and place chicken in dish with marinade, flipping to coat. Transfer to fridge and marinate for at least 30 minutes, or overnight.
  • on preheated grill, carefully take marinated chicken breast out of dish and place directly on grill grates. Reserve some of the marinade for the first flip. Cook about 4-5 minutes on each side, depending on how thick each chicken breast is. When you turn the chicken first time, coat with some marinade. Toss remaining marinade. Cook chicken until internal temperature reaches 165ºF. Transfer chicken to clean tray or plate.
  • In a small pot over medium-high heat, combine blackberries with balsamic vinegar. Mash blackberries as pot heats up. Simmer for about 15-20 minutes and remove from heat. Mixture will thicken slightly upon standing, or option to add 1 tsp tapioca starch after 10 minutes of simmering for quicker glaze. 
  • Evenly disperse salad greens onto 4 plates. Top with blackberries, feta, sliced avocado, roasted asparagus and walnuts. Place chicken on top and cover with blackberry glaze. Drizzle on a balsamic dressing if desired. Enjoy!