Season chicken with salt and pepper. Place in a large zippered plastic bag with olive oil, and marinate refrigerated for 1 to 24 hours. Preheat grill or broiler, and cook chicken 3 to 4 minutes each side, or until cooked throughout. Sprinkle with lime juice and top with relish. Serve.
Almond and Raspberry Relish:
1/2 pint raspberries, divided
1/2 teaspoon lime juice
1/2 teaspoon finely minced or pressed garlic
1-2 teaspoons honey
1/8 teaspoon salt
2 tablespoons vegetable oil
1/3 cup sliced almonds, roasted
1/3 cup chopped scallions
Almond and Raspberry Relish: Combine about half of raspberries with lime juice, garlic and 1 teaspoon honey in a small bowl, stirring well and mashing up raspberries so that mixture becomes saucy. Taste and add more honey if mixture is too tart. Add salt and whisk in vegetable oil. Gently stir in remaining raspberries, keeping them whole. Stir in almonds and scallions just before serving.
Nutrition information per serving for 4 servings:
Calories 302, Fiber 4 g, Fat 17 g, Cholesterol 72 mg, Sat Fat 2.5 g, Sodium 339 mg, Mono Fat 11.0 g, Calcium 48 mg, Poly Fat 2.7 g, Magnesium 56 mg, Protein 29 g, Potassium 361 mg, Carb 9 g, Vitamin E 4.0 mg*
*Total Alpha-Tocopherol Equivalents
To roast whole, slivered, chopped or sliced almonds: Spread in an ungreased baking pan. Place in a 350°F oven and bake 7-10 minutes or until golden brown and fragrant; stir once or twice to ensure even browning. Note that almonds will continue to roast slightly after removing from oven.