cup organic raspberry fruit spread
tablespoons red wine vinegar
tablespoon olive oil
boneless skinless chicken breasts (about 1 lb)
cups torn fresh spinach
bag (10 oz) frozen organic red raspberries, thawed, drained
cup thinly sliced red onion
cup toasted sliced almonds, if desired
Heat gas or charcoal grill. Stir together fruit spread, vinegar and oil; reserve 1/4 cup for glaze. Set remaining mixture aside.
When ready to grill, oil grill rack. Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Brush chicken with reserved glaze; cook 5 minutes. Turn chicken over; brush with glaze. Cook 3 to 7 minutes longer or until juice of chicken is clear when center of thickest part is cut, brushing occasionally with glaze.
Meanwhile, arrange spinach, raspberries, onion and almonds on 4 individual dinner plates. Slice each grilled chicken breast; place on top of salads. Drizzle with remaining fruit spread mixture.
The Quick Take:
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 1 1/2g,
- 1 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
To Toast Almonds: In ungreased heavy skillet, cook almonds over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
We calculated the nutrition of this recipe at the time it was created on 12/09/2013. NOTE: We do not include optional ingredients in our calculations. If concerned about gluten-free, non-dairy, vegetarian or vegan status, always read ingredient labels to make sure each recipe ingredient meets requirements. Products and ingredient sources can change.