Photo: Brian Woodcock; Styling: Cindy Barr
Recipe from Cooking Light

Raspberry-Chipotle Chicken Breasts with Cucumber Salad is a flavorful and simple weeknight meal for family or friends. The chipotle chile lends a smoky kick to the chicken and plays well with the raspberry jam and lime juice, while the Cucumber Salad tones down that heat from the chipotles.

Ingredients

  • 2 tablespoons seedless raspberry jam
  • 1 1/2 tablespoons fresh lime juice
  • 1 tablespoon minced chipotle chile, canned in adobo sauce
  • 1 teaspoon minced fresh garlic
  • 1/2 teaspoon grated lime rind
  • Cooking spray
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 3/8 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 3 cups shaved English cucumber
  • 1/2 cup vertically sliced red onion
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon sugar

Preparation

  1. 1. Combine first 5 ingredients in a small saucepan, stirring with a whisk until smooth. Cook over medium heat 4 minutes or until slightly syrupy.
  2. 2. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken evenly with 1/4 teaspoon salt and pepper. Grill chicken 6 minutes on each side or until done. Spoon raspberry mixture over chicken.
  3. 3. Combine remaining 1/8 teaspoon salt, cucumber, and remaining ingredients in a medium bowl; toss to combine.

Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Bruce Weinstein and Mark Scarbrough,
May 2013

Nutritional Information

  • Calories: 243
  • Fat: 4.7g
  • Saturated fat: 1g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.7g
  • Protein: 36.9g
  • Carbohydrate: 11.3g
  • Fiber: 1.1g
  • Cholesterol: 109mg
  • Iron: 0.9mg
  • Sodium: 401mg
  • Calcium: 27mg