Paleo Grilled Chicken with Rhubarb Chutney
One reason I love eating whole, real foods is that my plate is full of items I would have never tried years ago. Rhubarb is one of those foods that never seemed to make its way into our home. But now that I’ve tried it, I can’t wait for the peak season every year! The tartness of Rhubarb combined with sweet, raw honey makes the perfect combination to give grilled chicken some flare.
Grilled Chicken with Rhubarb Chutney
Christine @ onceamonthmeals.com
- 8 Tablespoons honey, raw (omit for Whole30)
- 1 cup apple cider vinegar
- 2 pounds rhubarb, chopped
- 2 cups onion, diced
- 2 teaspoons cinnamon
- 1 teaspoon ginger, freshly grated
- 1/2 teaspoon ground cloves
- sea salt, to taste
- 2 pounds chicken breasts
Preheat oven to 350F degrees or fire up grill. Salt and pepper chicken breasts and bake 30-45 minutes or grill until cooked through. Meanwhile, in a small saucepan, whisk together honey and apple cider vinegar. Mix in rhubarb, onion, cinnamon, ginger, cloves, and salt. Cook rhubarb chutney over medium heat. Stir often and cook about 30 minutes, or until thickened. Serve rhubarb chutney over grilled chicken and enjoy!
Let cool. Place rhubarb chutney in one freezer bag and grilled chicken in another. Tape together, label and freeze flat. To serve: Thaw. Reheat chicken and serve with rhubarb chutney.
**conversion chart image provided by Erik Spiekermann