Raspberry-Chipotle Chicken Breasts with Cucumber Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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