Description
A delicious and flavorful dish combining sweet raspberries and spicy jalapeños with tender chicken.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 cup fresh raspberries
- 1/2 cup raspberry jam
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 2 jalapeños, finely chopped (seeds removed for less heat)
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Fresh cilantro, for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a medium bowl, combine the raspberries, raspberry jam, olive oil, apple cider vinegar, soy sauce, honey, jalapeños, garlic, salt, black pepper, smoked paprika, and cayenne pepper. Mash the raspberries slightly to create a sauce.
- Place the chicken breasts in a baking dish and pour the raspberry jalapeño sauce over the top, ensuring the chicken is well coated.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Remove from the oven and let the chicken rest for 5 minutes before slicing.
- Serve the chicken drizzled with the sauce from the baking dish and garnish with fresh cilantro.
Notes
- For a milder flavor, use fewer jalapeños or omit the seeds.
- Serve the chicken over a bed of rice or quinoa to soak up the delicious sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg