Blackberry Balsamic Chicken Thighs w/ Cauliflower Spinach Medley

INGREDIENTS:

5-6 Chicken Thighs
1 Cup Black Berries
1/2 Cup Balsamic Vinegar
1/4 Cup Soy Sauce
1/4 Cup Brown Swerve or to liking
2 Tbsp Butter
2 Tbsp Herbs de Provence or Italian Seasoning
1/2 Tbsp Arrow Root Flour
1 Tsp Ginger Powder
1 Tsp Garlic Powder
1 Tsp Red Pepper Flakes
1 Tsp Onion Powder
1 Tsp Parsley
1 Tsp Cajun Seasoning
Salt and Pepper to Liking

INSTRUCTIONS:
1. Preheat oven to 400. Season chicken with Herbs de Provence, Parsley, Cajun Seasoning, salt and pepper, and olive oil and place in refrigerator for marinating.

2. On medium high add Balsamic Vinegar and Soy Sauce, save about a Tbsp of Soy sauce. After 3-4 minutes add Blackberries, Butter and Brown Sugar. Stir occasionally for 5-8 minutes.

2. Once berries have broken down, use a strainer to remove seeds and return liquids back to pan. Stir in garlic, ginger, red pepper, onion powder, salt and pepper. Use the Tbsp of saved soy sauce and mix with arrow root before stiring into sauce until it thickens. Allow this to simmer on very low heat.

3. In a skillet, Brown Chicken on both sides for 3-4 minutes then place in pan. Pour BlackBerry sauce on chicken, and bake in oven for 30 minutes covered. Garnish with Parsley and enjoy.

Cauliflower Spinach Medley

Ingredients:

2 Cups Frozen Cauliflower Rice

2 Cups Spinach

1/2 Cup Halved Tomato Grapes

1/4 Cup Yellow Onion(Chopped)

1 Tbsp Olive Oil

2 Tbsp Granulated Chicken Bouillion

2 Tbsp Unsalted Cajun Seasoning

Black Pepper to taste

Instructions:

1.In the same pan chicken was browned in add olice oil on medium heat. Add onion and garlic. Cook the veggies down until carmalized, and then add spinach.

2. Stir occasionally until spinach has wilted, then add cauliflower, tomato, bouillion, cajun seasoning, and black pepper,

3. Cook uncovered for 6-8 minutes or until preferred consistency is achieved. Garnish with parsley and serve with Blackberry Balsamic chicken. Enjoy