Ingredients and Weight:
- 1 pound boneless, skinless chicken breasts
- 1 cup prepared raspberry sauce
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 3 cups cooked coconut rice
Preparation Time:
15 minutes
Cooking Time:
20 minutes
Difficulty Level:
2 (simple)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a large bowl, combine chicken, raspberry sauce, soy sauce, brown sugar, and garlic. Mix well.
- Heat olive oil in a large skillet over medium heat. Add chicken and cook for 5 minutes per side, or until golden brown.
- Transfer chicken and sauce to a baking dish. Bake for 15 minutes, or until chicken is cooked through and tender.
- Serve chicken over coconut rice.
Nutritional Information:
- Calories: 350
- Fat: 15 grams
- Protein: 25 grams
- Carbohydrates: 30 grams
Dish Characteristics:
- Sweet and savory flavors balanced by the tangy raspberry sauce
- Tender, juicy chicken with a crispy exterior
- Aromatic and flavorful coconut rice
- Vibrant red and white colors add visual appeal
User Comments:
- "This dish was absolutely delicious! The raspberry sauce was surprisingly complementary to the chicken and rice."
- "The coconut rice was so creamy and flavorful, it really brought the dish together."
- "The chicken was cooked to perfection and the sauce was the perfect consistency."
- "This recipe is going to become a staple in my dinner rotation."
- "Great for a quick and easy dinner with Asian flair."
Special Precautions and Tips:
- Use a non-stick skillet to prevent sticking.
- Adjust the cooking time depending on the thickness of your chicken breasts.
- If you don't have raspberry sauce, you can substitute with another fruit sauce, such as strawberry or blueberry.
- Add steamed vegetables or a side salad to make a more complete meal.
