Rosemary Chicken with Blue Cheese Puree

By Bari Life

Rosemary Chicken with Bluecheese Puree Feature

Yields8 Servings
Prep Time3 minsCook Time15 minsTotal Time18 mins

 2 tbsp raw sunflower seeds
 8 oz lean ground chicken
 1 clove garlic, minced
 2 tbsp fresh rosemary, chopped, chopped
 1 cup no salt added chickpeas, drained and rinsed
 1 oz reduced fat blue cheese, crumbled
 2 tbsp low fat plain Greek yogurt
 1 tsp apple cider vinegar

1

Gather all of the necessary ingredients so they are ready for cooking

Rosemary Chicken with Bluecheese Puree 1

2

In skillet, heat sunflower seeds over medium heat for 2-3 minutes, until toasted, stirring occasionally. Remove and set aside.

3

In the same pan, heat 2 Tbsp water over medium-high heat. Add garlic and cook 1 minute, stirring often, until fragrant. Add chicken. Cook 6-8 minutes, stirring to break up, until cooked through. As water evaporates, add 1 Tbsp water at a time to keep the pan from drying out.

Rosemary Chicken with Bluecheese Puree 2

4

Add rosemary and chickpeas to chicken and stir to combine. Cook 2-3 minutes, until heated through.

Rosemary Chicken with Bluecheese Puree 4

5

In a small bowl, combine blue cheese, Greek yogurt, and apple cider vinegar.

Rosemary Chicken with Bluecheese Puree 3

6

Remove chicken from heat. Add blue cheese cream sauce and stir to combine. Top with toasted sunflower seeds.

Rosemary Chicken with Bluecheese Puree 5

7

Transfer mixture to a food processor and process until smooth.

Rosemary Chicken with Bluecheese Puree 6

8

Spoon a single serving into a small bowl and enjoy!

Rosemary Chicken with Bluecheese Puree Feature

Nutrition Facts

Serving Size 1.5 oz

Servings 8


Amount Per Serving
Calories 104.6
% Daily Value *
Total Fat 4.4g7%
Saturated Fat 1.2g6%
Cholesterol 22.2mg8%
Sodium 137.3mg6%
Total Carbohydrate 6.2g3%
Dietary Fiber 1.6g7%
Sugars .5g
Protein 8.9g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 2 tbsp raw sunflower seeds
 8 oz lean ground chicken
 1 clove garlic, minced
 2 tbsp fresh rosemary, chopped, chopped
 1 cup no salt added chickpeas, drained and rinsed
 1 oz reduced fat blue cheese, crumbled
 2 tbsp low fat plain Greek yogurt
 1 tsp apple cider vinegar

Directions

1

Gather all of the necessary ingredients so they are ready for cooking

Rosemary Chicken with Bluecheese Puree 1

2

In skillet, heat sunflower seeds over medium heat for 2-3 minutes, until toasted, stirring occasionally. Remove and set aside.

3

In the same pan, heat 2 Tbsp water over medium-high heat. Add garlic and cook 1 minute, stirring often, until fragrant. Add chicken. Cook 6-8 minutes, stirring to break up, until cooked through. As water evaporates, add 1 Tbsp water at a time to keep the pan from drying out.

Rosemary Chicken with Bluecheese Puree 2

4

Add rosemary and chickpeas to chicken and stir to combine. Cook 2-3 minutes, until heated through.

Rosemary Chicken with Bluecheese Puree 4

5

In a small bowl, combine blue cheese, Greek yogurt, and apple cider vinegar.

Rosemary Chicken with Bluecheese Puree 3

6

Remove chicken from heat. Add blue cheese cream sauce and stir to combine. Top with toasted sunflower seeds.

Rosemary Chicken with Bluecheese Puree 5

7

Transfer mixture to a food processor and process until smooth.

Rosemary Chicken with Bluecheese Puree 6

8

Spoon a single serving into a small bowl and enjoy!

Rosemary Chicken with Bluecheese Puree Feature

Rosemary Chicken with Blue Cheese Puree

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