Raspberry-Chipotle Chicken Breasts with Cucumber Salad
Raspberry-Chipotle Chicken Breasts with Cucumber Salad is a gluten free and dairy free main course. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 241 calories, 37g of protein, and 5g of fat each. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up lime juice, sugar, kosher salt, and a few other things to make it today. To use up the lime rind you could follow this main course with the Key Lime Cupcakes as a dessert.
Combine first 5 ingredients in a small saucepan, stirring with a whisk until smooth. Cook over medium heat 4 minutes or until slightly syrupy.
Heat a large grill pan over medium-high heat. Coat pan with cooking spray.
Sprinkle chicken evenly with 1/4 teaspoon salt and pepper. Grill chicken 6 minutes on each side or until done. Spoon raspberry mixture over chicken.
Combine remaining 1/8 teaspoon salt, cucumber, and remaining ingredients in a medium bowl; toss to combine.