Grilled Chicken with Ruby Plum Compote
Grilled Chicken with Ruby Plum Compote | Clean Plates
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Cooking tools:
- Grill
- Meat tenderizer
- Pepper mill
- Mixing bowl
- Saucepan
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spoon
- Plate
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon organic cider vinegar
- 1 clove garlic, peeled and minced
- Salt
- freshly ground black pepper
- 4 boneless skinless chicken breast halves, trimmed and evenly pounded 1/3-inch thick
- ½ cup unsweetened pomegranate-blueberry juice
- 1 teaspoon local honey
- 4 ripe ruby-flesh plums
- Finely chopped fresh parley, chives or thyme or a mixture
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