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.
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
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
How to Make It
Combine first 5 ingredients in a small saucepan, stirring with a whisk until smooth. Cook over medium heat 4 minutes or until slightly syrupy.
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.
Combine remaining 1/8 teaspoon salt, cucumber, and remaining ingredients in a medium bowl; toss to combine.
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Absolutely delicious! The play of raspberry jam, lime juice and chipotle chiles was perfect, though I did wish there was more than just three tablespoons. The salad worked well with the chicken, helping to tone down the heat from the chipotles. This is definitely a keeper recipe. You can read my full review at Taking On Magazines: http://bit.ly/146tYDa
I did not find this too spicy, as other reviewers have, but I probably just have a higher tolerance.
I did find that the amount of sauce was too small for my liking so I doubled it and it was just right.
I cannot comment on the cucumber salad because I didn't make it.
The Raspberry-Chiptle sauce was really good and cucumber salad was simple to put together (used thinly sliced & peeled reg. cucumber) and went well with the chicken. My only change was adding dried thyme to the chicken. Served with steamed potatoes tossed with EVOO, salt, pepper, chives and parsely. Great meal.
Only made the chicken/sauce part and it was outstanding. Such a simple weeknight meal that feels restaurant quality. We served it with garlic roasted potatoes and some spring salad. Flavorful and simple recipe!