Felz Kitchen

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RECIPE:
1 medium Red onion
1/4 cup Agave
3/4 cup Balsamic
Chicken Breast or Thigh
1 T. Rosemary
1 T. Olive Oil
3 Peaches
1/4 T. Salt & Pepper⠀⠀⠀⠀⠀ ⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ ⠀⠀ ⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ ⠀⠀
*Preheat Oven to 375 degrees
*In a large sauté pan, heat Olive Oil to medium/high. Add the onion, Rosemary, salt & pepper, sautéing until the onion is translucent and soft, about 4-5 min. Add the sliced peaches and sauté for another 5 min. Add the agave and balsamic vinegar to the pan and bring to a simmer. Simmer for 5 minutes or until the sauce thickens. Do not reduce too long or it will caramelize. *Place the chicken in a greased baking dish. Pour the peach balsamic sauce over the chicken, spreading it evenly.
*Bake for 20 min (1hr if using chicken thigh) or until tender and cooked through.
*Bring the liquid to a boil over high heat and let boil down to a thick sauce, about 2-3 min.
* Pour Sauce back to the chicken and serve. ⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ ⠀⠀⠀ ⠀⠀⠀

Sun-dried Tomato Pesto Pasta with Blackened Chicken. 🍝

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Make a Skinny Peruvian Causa de Pollo, that's what!

Did you know? Cooking, cooling and reheating potatoes reduces the carb load, reduces the glucose response, and improves your insulin sensitivity.