Recipe: Grilled Chicken with Blueberry-Onion Relish

GRILLED CHICKEN WITH BLUEBERRY-ONION RELISH

1/2 cup orange juice
1/2 Tbsp. canola oil
1 small bay leaf
2 sprigs fresh rosemary, thyme or oregano (or 1/2 tsp. dried)
2 cloves garlic, finely minced
4 skinless, boneless chicken breasts (about 1 lb.)
FOR THE BLUEBERRY-ONION RELISH:
2 medium onions
Canola oil spray
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 cup sherry
2 Tbsp. balsamic vinegar
1 cup fresh (or frozen) blueberries
1 cup chopped cherry tomatoes

TO PREPARE THE CHICKEN:
Make a marinade for the chicken. Mix together in a non-metal container the juice, canola oil, bay leaf, herb and garlic. Add chicken, cover and marinate in the refrigerator at least 30 minutes or up to 3 hours. Periodically turn food to distribute flavors evenly. When ready to grill, drain chicken and pat dry with paper towels.

MEANWHILE, MAKE THE RELISH:
Cut onions in half, then cut each half crosswise in thirds. Cut each in thin slices.

Spray a large skillet with canola oil spray and heat over medium-high heat. Add onions, salt and pepper and cook, stirring occasionally, until onions are golden, about 10 minutes.

Add sherry, vinegar, blueberries and tomatoes. Bring to a boil, immediately reduce heat to low and gently simmer 3 to 4 minutes. Remove from heat and transfer relish to a serving bowl.

TO COOK THE CHICKEN:
Prepare grill for cooking. Rinse chicken and pat dry. Spray lightly with canola oil spray and season with salt and pepper. Grill about 5 to 6 inches above heat source until cooked through (4 to 5 minutes per side). Serve with the blueberry relish.

Makes 4 servings, with 3 1/2 cups of relish

Per serving with 1/2 cup relish: 195 calories, 3 g. total fat (less than 1 g. saturated fat), 12 g. carbohydrate, 28 g. protein, 2 g. dietary fiber, 244 mg. sodium.

Source: the American Institute for Cancer Research