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Raspberry-Chipotle Chicken Breasts with Cucumber Salad

Photo: Brian Woodcock; Styling: Cindy Barr
Yield Serves 4 (serving size: 1 chicken breast half and 1/2 cup salad)
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

Nutrition Information

  • calories 243
  • fat 4.7 g
  • satfat 1 g
  • monofat 1.3 g
  • polyfat 0.7 g
  • protein 36.9 g
  • carbohydrate 11.3 g
  • fiber 1.1 g
  • cholesterol 109 mg
  • iron 0.9 mg
  • sodium 401 mg
  • calcium 27 mg

How to Make It

  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. 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. Combine remaining 1/8 teaspoon salt, cucumber, and remaining ingredients in a medium bowl; toss to combine.

Cook's 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.