Menu

Paleo Grilled Chicken with Rhubarb Chutney - Dump and Go Dinner

<p>The tartness of rhubarb combined with cinnamon, cloves, and fresh ginger makes the perfect combination to give this juicy, grilled chicken a pop of lively flavor.</p>
4 Servings Recipe By

Ingredients

  • 1 cup Apple Cider Vinegar
  • 5 cups dice Rhubarb
  • 2 cups dice Onion
  • 2 teaspoons Cinnamon
  • 1 teaspoon peel and mince Ginger, Fresh
  • 1/2 teaspoons Cloves, Ground
  • 1/8 teaspoons Sea Salt #1
  • 1/8 teaspoons Sea Salt #2
  • 2 pounds Chicken, Boneless Breasts

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 8 oz chicken and 2/3 cup chutney
  • 315 Calories
  • 6g Total Fat
  • 1g Sat Fat
  • 0g Trans Fat
  • 166mg Cholesterol
  • 224mg Sodium
  • 8g Total Carb
  • 2g Fiber
  • 3g Total Sugars (Includes 0g Added Sugars)
  • 52g Protein
  • 1 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Salt and pepper chicken then grill on medium high heat until cooked through.
  2. Meanwhile, in a small saucepan, whisk together apple cider vinegar, rhubarb, onion, cinnamon, ginger, cloves, and salt #1.
  3. Cook rhubarb chutney over medium heat. Stir often and cook about 30 minutes, or until thickened.
  4. Serve rhubarb chutney over grilled chicken

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a bowl, whisk together apple cider vinegar, rhubarb, onion, cinnamon, ginger, cloves, and salt #1.
  2. Divide into indicated number of quart freezer bags.
  3. Salt and pepper chicken, then divide into indicated number of gallon freezer bags.
  4. Place a sauce bag inside each chicken bag, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Grill chicken on medium high heat until cooked through.
  3. Cook rhubarb chutney over medium heat. Stir often and cook about 30 minutes, or until thickened.
  4. Serve rhubarb chutney over grilled chicken

© 2024