Roasted Grapes and Chicken
Makes 4 servings
There are plenty of times I purchased grapes and I used them for chicken salad or another recipe or just to snack on, but they are beginning to soften up in the refrigerator. Roasted grapes add a sweet and savory flavor and with a little goat cheese, it adds a creaminess and richness. Next time you have some grapes hanging out in the fridge, roast ‘em up!
4 (4-6 ounce) chicken breast, pounded to about ½-inch thick
3/4 teaspoon sea salt, divided
3/4 teaspoon ground black pepper, divided
2 teaspoons avocado oil
1 ½ cups red grapes
1 tablespoon chopped fresh thyme
Preheat oven to 400°. Season chicken breast evenly with ½ teaspoon each salt and pepper.
Heat a cast-iron pan over medium heat; add oil. When the oil moves easily in the pan, add the chicken. Sear both sides until golden brown, about 3 minutes per side. Add grapes and sprinkle with remaining ¼ teaspoon each salt and pepper to pan and place in the oven for 10 minutes until grapes begin to burst open and chicken reaches 165° on a thermometer. Remove from the oven sprinkle with thymes. Serve immediately with crumbled goat cheese and toasted pecans.
*To make this a complete dinner: make a quick and easy salad or serve with roasted asparagus or fennel.