Seared Chicken & Blueberry-Balsamic Pan Sauce with Cheesy Garlic Potatoes & Carrots
Fast & Easy

Seared Chicken & Blueberry-Balsamic Pan Sauce

with Cheesy Garlic Potatoes & Carrots

35 MIN
2 Servings
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From the Test Kitchen

Here, you'll elevate simply seared chicken by topping it with a delicately fruity pan sauce featuring fresh blueberries, balsamic vinegar, and more. A hearty side of roasted potatoes and carrots finished with garlic and parmesan cheese rounds out the dish.
7 Points value per serving
To learn more about WW's Points program, visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting Points? Choose nonstick cooking spray (0 Points) instead of olive oil (1 Points value per teaspoon) to coat your pan before heating.
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Dietary Information

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600 Calories or Less
  • Nutrition
    PER SERVING
  • Calories
    510 Cals (est.)
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fresh
ingredients
Seared Chicken & Blueberry-Balsamic Pan Sauce with Cheesy Garlic Potatoes & Carrots
Title
  • 2 Boneless, Skinless Chicken Breasts
  • 3 oz Blueberries
  • ¾ lb Potatoes
  • 6 oz Carrots
  • 2 Tbsps Balsamic Vinegar
  • 1 Tbsp Light Brown Sugar
  • 1 clove Garlic
  • ¼ cup Grated Parmesan Cheese
  • 2 Tbsps Vegetarian Worcestershire Sauce
Prepare & roast the vegetables
1 Prepare & roast the vegetables

Place an oven rack in the center of the oven; preheat to 450°F. Line a sheet pan with foil. Wash and dry the fresh produce. Medium dice the potatoes. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Place the diced potatoes and carrot pieces on the sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat and arrange in an even layer. Roast 18 to 22 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients
2 Prepare the remaining ingredients

Meanwhile, peel 1 clove of garlic. Using a zester or the small side of a box grater, finely grate into a paste. In a large bowl, combine half the cheese and as much of the garlic paste as you'd like. In a separate bowl, combine the blueberries, vinegar, worcestershire sauce, sugar, and 1 tablespoon of water.

Cook the chicken
3 Cook the chicken

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Make the pan sauce
4 Make the pan sauce

In the pan of reserved fond, heat a drizzle of olive oil on medium until hot. Add the blueberry sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until slightly thickened and the blueberries are softened. Turn off the heat.

Finish & serve your dish
5 Finish & serve your dish

Transfer the roasted vegetables to the bowl of garlic-cheese mixture. Stir to thoroughly coat. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the finished vegetables. Top the chicken with the pan sauce. Garnish the vegetables with the remaining cheese. Enjoy!

Tips from Home Chefs

Prepare & roast the vegetables
1 Prepare & roast the vegetables

Place an oven rack in the center of the oven; preheat to 450°F. Line a sheet pan with foil. Wash and dry the fresh produce. Medium dice the potatoes. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Place the diced potatoes and carrot pieces on the sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat and arrange in an even layer. Roast 18 to 22 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients

Meanwhile, peel 1 clove of garlic. Using a zester or the small side of a box grater, finely grate into a paste. In a large bowl, combine half the cheese and as much of the garlic paste as you'd like. In a separate bowl, combine the blueberries, vinegar, worcestershire sauce, sugar, and 1 tablespoon of water.

Prepare the remaining ingredients
Cook the chicken
3 Cook the chicken

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

4 Make the pan sauce

In the pan of reserved fond, heat a drizzle of olive oil on medium until hot. Add the blueberry sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until slightly thickened and the blueberries are softened. Turn off the heat.

Make the pan sauce
Finish & serve your dish
5 Finish & serve your dish

Transfer the roasted vegetables to the bowl of garlic-cheese mixture. Stir to thoroughly coat. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the finished vegetables. Top the chicken with the pan sauce. Garnish the vegetables with the remaining cheese. Enjoy!

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