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- For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon freshly squeezed lime juice
- For the Almond and Raspberry Relish:
- 1/2 pint raspberries, divided
- 1/2 teaspoon lime juice
- 1/2 teaspoon finely minced or pressed garlic
- 1 to 2 teaspoons honey
- 1/8 teaspoon salt
- 2 tablespoons vegetable oil
- 1/3 cup sliced California Almonds, roasted
- 1/3 cup chopped scallions
FOR THE CHICKEN:
Season the chicken with salt and pepper. Place in a large zippered plastic bag with olive oil, and marinate refrigerated for 1 to 24 hours. Preheat a grill or broiler, and cook chicken 3 to 4 minutes each side, or until cooked throughout. Sprinkle with lime juice and top with relish. Serve.
FOR THE ALMOND AND RASPBERRY RELISH:
Combine about half of raspberries with lime juice, garlic and teaspoon of honey in a small bowl, stirring well and mashing up raspberries so that the mixture becomes saucy. Taste and add more honey if the mixture is too tart. Add salt and whisk in vegetable oil. Gently stir in the remaining raspberries, keeping them whole. Stir in almonds and scallions just before serving.
Recipe reprinted by permission of Almond Board of California. All rights reserved.
nutrition information per serving
302 calories; 17g total fat; 72mg cholesterol; 339mg sodium; 9g carbohydrates; 4g fiber; 29g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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