Felz Kitchen

Teriyaki Bowl- Chicken, Brown Rice, Broccoli, Carrots, Edamame, Cucumber, Green Onions, Asian Sesame Dressing.

Felz BBQ Bowl- Brown Rice, Ground Turkey, Avocado, Black Beans, Cheddar, Corn, Cherry Tomatoes, Cilantro, Lime Wedge, Homemade Fiery BBQ sauce

Peach Balsamic Rosemary Chicken over Couscous.

RECIPE:
1 medium Red onion
1/4 cup Agave
3/4 cup Balsamic
Chicken Breast or Thigh
1 T. Rosemary
1 T. Olive Oil
3 Peaches
1/4 T. Salt & Pepper⠀⠀⠀⠀⠀ ⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ ⠀⠀ ⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ ⠀⠀
*Preheat Oven to 375 degrees
*In a large sauté pan, heat Olive Oil to medium/high. Add the onion, Rosemary, salt & pepper, sautéing until the onion is translucent and soft, about 4-5 min. Add the sliced peaches and sauté for another 5 min. Add the agave and balsamic vinegar to the pan and bring to a simmer. Simmer for 5 minutes or until the sauce thickens. Do not reduce too long or it will caramelize. *Place the chicken in a greased baking dish. Pour the peach balsamic sauce over the chicken, spreading it evenly.
*Bake for 20 min (1hr if using chicken thigh) or until tender and cooked through.
*Bring the liquid to a boil over high heat and let boil down to a thick sauce, about 2-3 min.
* Pour Sauce back to the chicken and serve. ⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ ⠀⠀⠀ ⠀⠀⠀