This morning I went to the farmers market and saw the first cherries of the season! I knew that I wanted to find a way to incorporate them into dinner. This was so delicious!
Pit 3 handfuls (~1 cup) of cherries.
Heavily spray a pan with canola oil and place on the stove on medium heat-high heat. Add the cherries and 3 tablespoons of water. Cover and bring to a bubble. Reduce to medium heat.
Add 3 tablespoons of white balsamic vinegar. Mash the cherries (consider doing a better job than I did).
Cut 1 large chicken breast into two portions (or use 2 small chicken breasts). Use 1 tbsp honey to coat the pieces.
Place the chicken in the pan with the cherries. Cover and let cook for a few minutes. Once the chicken breasts appear mostly white, flip them over. Cover in cherry sauce and continue to cook for a couple more minutes.
Scrape the chicken and the cherry sauce onto a plate. Use the extra sauce to mix with whole grain brown rice. And don’t forget your veggies!
Vinegar * helps increase calcium absorption, controls blood sugar levels, and temporarily increases the body’s tendency to burn fat instead of glycogen for energy
Cherries * contain vitamins A and C and potassium. Also contain the antioxidants anthocyanins, which protect the body from cancer!
Chicken * a lean source of protein and B vitamins!