Blueberry Balsamic Glazed Chicken with Brown Rice Quinoa Pilaf


  • 25 Chef’s Line® All Natural* Fire Grilled Chicken Breasts Raised Without Antibiotics
  • 16 oz. Roseli® Balsamic Glaze
  • 32 oz. Monarch® Wild Domestic Frozen IQF Blueberries, defrosted and juice reserved
  • 16 oz. Rykoff Sexton® Agave Syrup, divided
  • 5 lb. Cross Valley Farms® Carrots, trimmed and peeled
  • 4 oz. Cross Valley Farms Fresh Thyme
  • 6 lb. Chef’s Line Brown Rice Quinoa Blend, prepared according to package directions
  • 2 oz. Cross Valley Farms Italian Parsley, minced
  • 6 oz. Cross Valley Farms Scallions, trimmed and sliced
  • 8 oz. Monarch Dried Cranberries
  • 8 oz. Sweet and Spicy Candied Pecans


  1. Combine glaze, blueberries and reserved juice, and half the agave syrup in a medium pot, bring to a boil with 1 cup of water. Reduce heat and simmer until blueberries pop. Using an immersion blender, purée mixture in pot, and continue to simmer until glaze is the consistency of honey.
  2. Brush glaze over chicken breasts, season with salt and pepper and bake at 375°F for 10-15 minutes, or until internal temperature of chicken has reached 145°F.
  3. Place carrots, remaining agave and a few sprigs of thyme into a hotel pan. Add just enough water to cover the carrots partially; cover and cook at 375°F until al dente. Remove cover and continue to cook carrots until tender and glazed, stirring occasionally. Season with salt and pepper.
  4. Combine hot rice quinoa blend with scallions, parsley, dried cranberries and candied pecans. Season with salt and pepper.
  5. Place carrots on platter or plate; add pilaf. Slice chicken into bias-cut slices if desired, and top pilaf. Garnish with a few whole blueberries in glaze if desired.

Yield: 25 portions

*No artificial ingredients. Minimally processed.