PER SERVING (1/2 of recipe): 193 calories, 2g fat, 474mg sodium, 15g carbs, 2g fiber, 9.5g sugars, 28g protein -- PointsPlus® value 5*

The sweetness of raspberry and the smokiness of chipotle meld into one seriously delicious sauce. Mmmmm...

Ingredients:
2 tbsp. low-sugar raspberry preserves
1 tbsp. thick teriyaki marinade or sauce
1 tsp. adobo sauce and 1 tsp. chopped chipotle pepper (previously packed in adobo sauce)
8 oz. raw boneless skinless chicken breast, cubed
1/8 tsp. each salt and black pepper
1 cup sliced mushrooms
1 cup chopped bell pepper (about 1 pepper)
1/4 cup chopped scallions

Directions:
In a wide bowl, whisk preserves, teriyaki marinade or sauce, and adobo sauce until smooth. Mix in 1/4 cup of water.

Season chicken with salt and black pepper, add to the bowl, and stir to coat. Cover and marinate in the fridge for 15 minutes.

Bring a skillet or wok sprayed with nonstick spray to medium-high heat. Cook and stir mushrooms and bell pepper until slightly softened, about 4 minutes.

Add chicken, marinade mixture, and chipotle pepper. Cook and stir for 6 - 8 minutes, or until chicken is fully cooked.

Serve topped with scallions and enjoy!

MAKES 2 SERVINGS

*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark. Copyright © 2014 Hungry Girl. All Rights Reserved.