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...
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
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