Ingredients
-
2 cup blueberries
-
3 tablespoon chopped fresh tarragon
-
3 cloves garlic, minced
-
½ cup dry red wine or pomegranate juice
-
½ cup chicken broth
-
2 tablespoon honey
-
8 skin-on, bone-in chicken thighs
-
2 teaspoon smoked paprika
-
¼ teaspoon salt
-
¼ teaspoon ground black pepper
-
2 lemons, halved
-
8 cup zucchini noodles
-
1 tablespoon olive oil
Directions
-
For Blueberry-Tarragon Sauce: In a large saucepan combine blueberries, 2 tablespoons of the tarragon, the garlic, wine, broth, and honey. Bring to boiling; reduce heat. Simmer, uncovered, 30 minutes or until sauce is reduced to about 1 1/4 cups. Season with salt and ground black pepper.
-
While the sauce simmers, season chicken thighs with paprika and 1/4 tsp. each salt and ground black pepper. Grill chicken, covered, over indirect heat 30 minutes or until 175°F, turning once. Add lemon halves to grill rack directly over heat the last 5 minutes.
-
To serve, toss zucchini noodles with 1 Tbsp. olive oil, the remaining tarragon, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Serve chicken with zucchini noodles, lemon halves, and sauce. Serves 4.
Nutrition Facts (per serving)
| 622 | Calories |
| 37g | Fat |
| 35g | Carbs |
| 36g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 622 | |
| % Daily Value * | |
| Total Fat 37g | 47% |
| Saturated Fat 10g | 50% |
| Cholesterol 148mg | 49% |
| Sodium 323mg | 14% |
| Total Carbohydrate 35g | 13% |
| Total Sugars 23g | |
| Protein 36g | 72% |
| Vitamin C 92.8mg | 103% |
| Calcium 120mg | 9% |
| Iron 3.8mg | 21% |
| Potassium 1081mg | 23% |
| Folate, total 66.6mcg | |
| Vitamin B-12 0.4mcg | |
| Vitamin B-6 0.9mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.