This blueberry basil chicken loaf is a unique and delicious way to embrace berry season and other summery flavors. It bakes for only a short period of time, so won’t heat up the house too much or for very long, which is crucial on hot summer days.
We ate slices of this chicken loaf with sauteed kale and caramelized onions, but it’s also good eaten in lettuce wraps with a little Dijon mustard. That’s actually what I did with the leftovers the next day for lunch.
Anyway, things are really starting to heat up here in Portland and it’s supposed to be in the 90s for the next week or so! It’s times like this that I miss having quick access to water, like back in Michigan. Here, without being in the water or in ample shade, it becomes too hot to be outside. Either that, or it’s a constant in-and-out game. In reality though, summer in Portland is spectacular and the humidity is nothing compared to that of the Midwest. But, I still wish I had close access to good swimming in clean water!
Blueberry Basil Chicken Loaf
- 1 lb ground chicken
- 1 large clove garlic or 2 small, finely chopped
- 2 pastured eggs, beaten
- 2 Tbsp + 1 tsp coconut flour
- 1 Tbsp + 1 tsp balsamic honey vinegar (buy here or use regular)
- 1/2 cup fresh basil, chopped
- 1/3 cup fresh blueberries
- Dash of sea salt and pepper
- Preheat oven to 375 degrees and grease a medium loaf pan with butter, ghee or coconut oil.
- In a large bowl, mix together all the ingredients. Once mixed through, pour into the greased loaf pan and pat down with a spatula to spread the loaf evenly.
- Bake in preheated oven for 25-30 minutes or until cooked through.
- Cool for 5-10 minutes before slicing.
Yields: 3-4 servings