This elegant dish is as beautiful as it is delicious! This Clean Eating recipe comes together so quickly you can serve it for a fancy dinner party or a typical weeknight.
4 Boneless, skinless chicken breasts
1/2 cup + 4 Tbsp Savory Olive Harissa Olive Oil
1/2 cup + 4 Tbsp Savory Olive Raspberry Balsamic Vinegar
1.5 cups Bulgur or Quinoa
3 cups small broccoli florets
1 Tbsp orange zest
1 cup diced shallots
4 Tbsp reduced-sodium soy sauce
3 Tbsp raw honey
1/2 tsp Salt Sisters Moroccan Harissa Bread Dip or Red Pepper Flakes
1.5 cups fresh raspberries
In a large resealable bag combine 1/2 cup olive oil, 1/2 cup balsamic and chicken breasts - marinate at least 30 minutes to overnight if you have more time.
Cook bulgur or quinoa according to package directions; add broccoli during final minutes of cooking to soften. Remove from heat and stir in orange zest; set aside.
Meanwhile, in a large nonstick skillet, heat 4 Tbsp olive oil on medium-high. Add chicken and cook for 5 minutes. Turn chicken and add shallots.Cook, stirring shallots occasionally, for 5 minutes, until chicken is cooked through. Transfer chicken to a large plate and cover to keep warm; keep shallots on medium-high heat and add vinegar, soy sauce, honey and Salt Sisters Moroccan Harissa Bread Dip or red pepper flakes. Stir to combine and cook until slightly thickened, about 30 seconds. Stir in raspberries and cook for 30 more seconds, until berries soften slightly. Divide chicken and bulgur among serving plates and spoon berry mixture over chicken.