Looking for an interesting Saturday night dinner, we decided to try a dish that had fruit included. Although native blueberries weren’t quite ready, we knew we would be shopping at Whole Foods and decided that we would be able to find some decent produce there.
So, this past Saturday, with just us two adults in attendance, we embarked on the 35 minute drive to the nearest Whole Foods. Knowing that we would have an afternoon of shopping, we packed a cooler in hopes of finding interesting foods that would need to be kept chilled.
We were not disappointed. We found 3 varieties of hummus, 2 unique cheeses, excellent salami, and delicious green olives, among many other items. We even found some organic blueberries to use for that night’s dinner. With everything packed in the cooler, we spent several hours shopping and browsing at an area mall (especially enjoying all of the cooking stores). Upon returning home, together we cooked this delicious meal for two.
With blueberry season beginning just today in our area, I am sure this recipe will be on our menu again in the next couple weeks.
- 2 boneless chicken breasts
- juice of 1 lime
- 1 Tb. extra virgin olive oil
- salt and pepper
- 1 pint blueberries
- 1 Tb. habanero pepper, finely chopped
- 2 Tb. shallot, minced
- 1/4 tsp. kosher salt
- 2 tsp. dried cilantro
- 1 tsp. dried basil
- 1 Tbsp. fresh mint, finely chopped
- juice of 1 lime
- Place chicken, lime, and olive oil in a medium bowl. Season with salt and pepper.
- Cover and place in refrigerator to marinate for 1 – 2 hours. Preheat grill.
- Cook chicken over medium heat for 3 -4 minutes per side.
- Make sure chicken is fully cooked before removing from grill.
- Place chicken breasts on dinner plates, and top with blueberry salsa.
- Put 1 cup of blueberries in a medium bowl, and mash with a fork.
- Add habanero, shallots, salt, cilantro, basil, mint, and lime juice, and mix well.
- Add remaining blueberries, and stir. Chill, if desired.