Raspberry Chipotle Chicken with Lime

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submitted by: Serena Ball, MS, RD


1 tablespoon canola oil

½ teaspoon salt, divided

½ teaspoon ground pepper, divided

1 pound boneless, skinless chicken thighs

1 cup chopped onion, about half a large onion

¼ cup fresh lime juice

½ teaspoon grated lime peel – from half a lime

3 tablespoons sugar

1 tablespoon total: canned chipotle chilies and adobo sauce (from 7-oz can), chopped

2 cups (10 ounce bag) frozen raspberries (no need to thaw)

1/4 cup chopped cilantro


  1. In a large skillet, heat oil over medium-high heat. Sprinkle chicken with ¼ teaspoon salt and ¼ teaspoon pepper. Add half of chicken to pan. Sear until golden and meat releases from pan– about 5 minutes – flip and cook until golden – about 3 minutes. Remove to plate and keep warm. Repeat with remaining chicken.
  2. Turn heat down to medium; add onion to pan and cook until golden, but not brown about 5 minutes. Add lime juice, lime peel, sugar, chilies and raspberries. Bring to a boil and cook about 3 minutes until sauce thickens.
  3. Add chicken back to the pan; cook about 2 minutes until done, turning chicken to coat with sauce. Sprinkle with cilantro.

Serena Ball, MS, RD is a freelance writer and recipe developer. She blogs about Healthy Kitchen Hacks and family-friendly recipes at TeaspoonOfSpice.com.


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