Hope you all did well on your Whole 9 challenge. Here is a recipe that will help you ease back into introducing other foods, but will still keep you near the Whole 9 way of life.
Sweet Carmalized Onion Chicken Breast with Balsamic Glazed Asparagus
1 bunch asparagus (trim bottoms 1 inch from the end)
1 TBSP balsamic vinegar
Sea salt & fresh ground pepper, to taste
Olive Oil Cooking Spray
1 medium Vidalia sweet onion, thinly sliced in strips
2 TBSP unsweetened dried cranberries
4 boneless, skinless chicken breasts, pounded thin
Heat large nonstick or cast-iron skillet over high heat for 1 minute. Reduce heat to low and mist with cooking spray. Add onion and cook until carmalized (about 20 minutes). Add cranberries and saute for another 2 minutes. Remove from heat, place in a separate dish, but keep warm.
Preheat oven to 350 degrees. Place asparagus spears on a nonstick cookie sheet lined with aluminum foil. Drizzle asparagus with vinegar and season with salt and pepper. Bake for 15 minutes, then remove from the heat. Place foil over the pan to keep warm.
Heat the same skillet or pan that you cooked the onions in. Add chicken and cook for about 3-4 minutes per side until browned on each side. Cook through until no longer pink. Season with salt and pepper. Add onion-cranberry mixture to chcken and cook for 2 more minutes. Remove from heat.