Raspberry-Chipotle Chicken Breasts with Cucumber Salad

Photo: Brian Woodcock; Styling: Cindy Barr
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.

Yield:

Serves 4 (serving size: 1 chicken breast half and 1/2 cup salad)

Recipe from

Nutritional 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

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. 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.

Note:

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