Easy Raspberry Chicken

Chicken breasts are marinated with spices and fruit in this easy and very flavorful dish. I pour the marinade over the chicken in a freezer bag, then freeze them for future use. I take them out of the freezer the night before I want to serve them, and thaw in the refrigerator. By dinner time, they are ready to bake, making a quick and delicious meal!

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 262 Calories

Ingredients

• ½ teaspoon garlic powder
• ½ cup raspberry preserves
• ½ cup soy sauce
• 6 skinless, boneless chicken breast halves
• ½ teaspoon curry powder
• ½ teaspoon chili powder
• 2 tablespoons rice vinegar
• ¼ cup fresh raspberries
• ½ cup frozen pineapple juice concentrate, thawed

Recipe Instructions

Step 1

Whisk together raspberry preserves, pineapple juice concentrate, soy sauce, and rice vinegar. Stir in chili powder, curry powder, and garlic powder; pour over chicken breasts in a resealable plastic bag. Marinate chicken in refrigerator at least 4 hours to overnight.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Place chicken into a baking dish, and pour remaining marinade overtop. Cover the dish with a lid or aluminum foil.

Step 3

Bake in preheated oven until the chicken juices run clear, 30 to 40 minutes. Transfer to a serving platter and garnish with fresh raspberries.