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Lemon Herb Chicken with Blueberry Sauce

Prep Time: 30 minutes
Cook Time: 10 minutes
Servings: 4
Calories: 198kcal
Multiple, deep and bright flavors make this dish a dance on your tongue!
Print Recipe


For the chicken marinade

  • 1 lb chicken tenderloins
  • 2 cloves garlic
  • ¼ C French parsley leaves and stems
  • ¼ C basil leaves
  • ¼ C cilantro leaves and stems
  • 1 Tbsp olive oil
  • grated rind of one lemon
  • 1 Tbsp freshly squeezed lemon juice
  • ½ tsp black pepper

For the Blueberry Sauce

  • 1 C fresh blueberries, divided
  • 2 Tbsp balsamic vinegar
  • ½ tsp Mike's Hot Honey
  • 2 Tbsp red onion
  • 1 tsp jalapeño pepper, finely diced


Create Marinade

  • Place whole garlic, basil, parsley, cilantro, olive oil, lemon rind, lemon juice and pepper into food processor and pulse until blended, similar to the consistency of pesto. Pour over chicken tenderloins, coat well, and refrigerate for at least 30 minutes.

Create Blueberry Sauce

  • Combine ½C blueberries, vinegar and honey in a non-reactive saucepan, over medium heat. When boiling, turn heat to low, and simmer until sauce reduces slightly.
  • Combine other ½C blueberries in food processor with red onion and jalapeño pepper, and pulse until smooth; about 6-7 times.
  • Combine two blueberry mixtures in a small bowl and let cool.

Grill chicken

  • Place a grill griddle on the grill grates, if available. Preheat grill to at least 500º.
  • Place chicken skewers on griddle, and close lid. Cook for 2-3 minutes, raise lid and flip to opposite side. Close lid, and cook for another 2 minutes.
  • Remove from grill, plate, and drizzle blueberry sauce on top.


Calories: 198kcal | Carbohydrates: 9g | Protein: 25g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 137mg | Potassium: 478mg | Fiber: 1g | Sugar: 6g | Vitamin A: 530IU | Vitamin C: 14mg | Calcium: 13mg | Iron: 1mg