Raspberry Grilled Chicken

Raspberry Grilled Chicken
Servings: 6 Cook 11 mins plus package directions for rice Grill 9 mins to 10 mins

Ingredients

Raspberry Puree
  • 1/2 pint raspberries
  • 1/3 cup seedless raspberry preserves
Rice
  • 1 1/2 cups rice
  • 3 cups chicken broth
  • 1/2 cup fresh mint, chopped
Chicken
  • 6 boneless, skinless chicken breast halves (about 2 pounds total)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
Sauce
  • 1 cup chopped red onion
  • 1 tablespoon oil
  • 1 4 1/2 ounce can diced green chiles
  • 1/4 teaspoon salt
  • 1 pinch cayenne pepper

Make It

1. In processor, puree raspberries. Force through strainer over bowl to remove seeds. Stir in seedless raspberry preserves; reserve 2 tablespoons. Cook rice in 3 cups chicken broth, following package directions. Add fresh mint to rice.

2. Meanwhile, season chicken breast halves with salt and pepper. Grill, smooth side down, over medium-high heat, 4 to 5 minutes. Flip over. Brush with 2 tablespoons raspberry puree; grill 5 minutes (internal temperature 170 degrees F).

3. In skillet, saute chopped red onion in oil to soften, 6 minutes. Add remaining puree, 4.5-ounce can diced green chiles, 1/4 teaspoon salt and pinch cayenne; cook 5 minutes. Serve chicken with sauce and rice. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 455, Fat, total (g): 8, chol. (mg): 86, sat. fat (g): 2, carb. (g): 57, fiber (g): 2, pro. (g): 36, sodium (mg): 805, Percent Daily Values are based on a 2,000 calorie diet.