GRILLED CHICKEN WITH BLUEBERRY SAUCE

MAKES 4 TO 5 SERVINGS

2 tbsp olive oil, divided

1/4 cup finely chopped red onion

3/4 cup fresh or frozen blueberries

3 tbsp balsamic vinegar

2 tbsp maple syrup

1 to 2 tsp chopped fresh rosemary

1 tsp cornstarch

1/2 tsp dry mustard salt and pepper

8 chicken cutlets (about 675 g total) Grilled Carrots with Parsley (recipe, this page) In small saucepan, heat half of the oil over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add blueberries, vinegar, maple syrup, rosemary, cornstarch and mustard; season with salt and pepper. Bring to boil, reduce heat to medium-low and simmer until blueberries burst and sauce has thickened, 2 to 3 minutes.

Meanwhile, preheat barbecue to medium-high heat (about 375°F); grease grill. Brush chicken cutlets with remaining oil on each side; season with salt and pepper. Place chicken on grill, close lid. Grill until the chicken is no longer pink inside, turning halfway through grilling time, 3 to 5 minutes. Serve chicken with blueberry sauce and Grilled Carrots with Parsley.

PER EACH OF 5 SERVINGS about 245 cal, 34 g pro, 7 g total fat (1 g sat. fat), 11 g carb (1 g dietary fibre, 9 g sugar), 95 mg chol, 250 mg sodium, 1.3 mg iron.

Grilled Carrots with Parsley In large, shallow dish, combine 6 heirloom carrots cut lengthwise in 1/4-inch slices with 2 tsp olive oil and 1 clove garlic, finely chopped. Season with salt and pepper. Preheat barbecue to mediumhigh heat (about 375°F); grease grill. Place carrots on grill; close lid. Grill, turning halfway through grilling time, 15 to 20 minutes. Transfer to serving dish and sprinkle with 2 tbsp chopped fresh flat-leaf parsley. Makes 4 servings.