Grilled Raspberry-Thyme Chicken


Makes 4 servings


4 boneless skinless chicken breast halves (4 ounces each)
3 tablespoons plus 1 teaspoon red raspberry preserves, divided
1 tablespoon lemon juice
2 teaspoons reduced-sodium soy sauce, divided
3/4 teaspoon grated lemon peel
3/4 teaspoon dried thyme leaves
3/4 pound fresh spinach, washed, stemmed and torn
1 small cantaloupe, peeled and thinly sliced
6 ounces fresh raspberries
2 tablespoons rice wine vinegar
2 teaspoons canola or vegetable oil


  1. Place chicken in small resealable food storage bag. Blend 2 tablespoons raspberry preserves, lemon juice, 1 teaspoon soy sauce, lemon peel and thyme in small cup; pour into bag over chicken. Seal bag securely; turn bag several times to coat chicken with marinade. Refrigerate 1 hour.
  2. Arrange spinach, cantaloupe and raspberries on serving platter. Cover with plastic wrap; refrigerate until ready to use.
  3. For dressing, combine vinegar, remaining 4 teaspoons raspberry preserves, oil and remaining 1 teaspoon soy sauce in small jar with tight-fitting lid. Shake well; set aside.
  4. Remove chicken from marinade; reserve marinade. Place chicken on grill 4 inches from medium-hot coals.* Grill 5 minutes. Brush top of chicken with marinade; discard remaining marinade. Turn chicken over; grill 5 to 7 minutes or until juices run clear and chicken is no longer pink in center. Cut each breast diagonally into 4 slices. Drizzle dressing over spinach and fruit; arrange chicken on top.

Nutritional Information

Calories 320
Calories from Fat 15 %
Total Fat 6 g
Saturated Fat 1 g
Cholesterol 58 mg
Carbohydrate 45 g
Fiber 8 g
Protein 27 g
Sodium 270 mg

Dietary Exchange

Fruit 2
Vegetable 1
Meat 3

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