Lightly mashing up a dish of raspberries with the sweet-tart of vinegar and honey instantly becomes a sauce to dress up grilled chicken or to toss with fresh baby greens. Serve on a bed of quick-cooking quinoa or whole-grain bulgur wheat for a fresh summertime supper.
- 2 to 3 (14 ounces) Just Bare Skinless Chicken Breasts
- 2 tablespoons olive oil
- 1-1/2 teaspoons garlic salt
- Freshly ground pepper to taste
- 1-1/2 cups fresh raspberries
- 2 tablespoons raspberry or red wine vinegar
- 2 tablespoons honey
- Sprigs of fresh mint or tarragon, if desired
|Amount Per Serving|
|Calories 230||Calories from Fat 32|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 1g||5%|
|Trans Fat 0g||5%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 3g||11%|
|Total Sugars 11g|
|Calcium 3%||Iron 7%|
|Vitamin C 21%||Vitamin A 1%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
- Heat grill to medium-high heat. Rub chicken with 1 tablespoon oil; season with garlic salt and pepper.
- Place chicken on grill; cook about 10 minutes, turning once, until no longer pink in center. Cook to internal temp of 165°F.
- Meanwhile, mash raspberries in a medium bowl with a fork. Stir in vinegar, honey, and remaining 1 tablespoon oil.
- Serve chicken with berry vinaigrette; garnish with fresh mint or tarragon.
Just Bare® Boneless Skinless Chicken Thighs or Chicken Breast Tenders may be substituted for the Boneless Skinless Chicken Breasts.
Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.
The “dog days” of August are the sweet afternoons of hunting for berries—ripe and dripping with sweet juices. Whether they grow in your own yard, on the side of the road, or are conveniently picked for you by a local farmer, summer berries can be the focal point of a main dish or dessert.