Grilled Chicken with Savory Fruit Glaze
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Ingredients
- 1/4 cup jam, raspberry, all fruit
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, ground
- 1 tablespoon vinegar, red wine
- 1 tablespoon soy sauce, low sodium
- 1 cup brown rice, raw
- 1 pound chicken breast
Serve With
- 1 pound asparagus
- 1 tablespoon olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper, ground
- 2 cup grapes
Instructions
- Heat grill.
- In a small bowl, whisk together the jam, garlic powder, onion powder, salt, pepper, vinegar, and soy sauce with a wire whisk until well blended and smooth; set aside.
- Cook rice as directed on package; set aside, covered.
- Pound out the chicken with the back of a large spoon to make it all even in thickness. When grill is heated, place chicken on medium-high heat. Cover and cook 12-15 minutes or until juice of chicken is no longer pink and the thickest part reaches an internal temperature of at least 170°F; turn frequently.
- Spoon the raspberry sauce over the chicken and cook 1 minute more, then remove from heat.
- Toss asparagus with olive oil and season with salt and pepper. Add to grill and cook 3-4 minutes or until tender.
- Serve chicken with asparagus and grapes on the side.
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Nutrition
Calories: 459kcal | Carbohydrates: 65g | Protein: 32g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 83mg | Sodium: 406mg | Fiber: 5g | Sugar: 22g
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