Grilled Raspberry-Thyme Chicken the Editors of Publications International, Ltd.
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|
- 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.
- Arrange spinach, cantaloupe and raspberries on serving platter. Cover with plastic wrap; refrigerate until ready to use.
- 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.
- 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.
|Saturated Fat||1 g|
|Total Fat||6 g|
|Calories from Fat||15 %|
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