Chicken with Almond and Berry Relish

Chicken with Almond and Berry Relish


"Top marinated broiled or grilled chicken breasts with a bright relish made with raspberries and California sliced Almonds."
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servings 320 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 320 kcal
  • 16%
  • Fat:
  • 20.6 g
  • 32%
  • Carbs:
  • 6.9g
  • 2%
  • Protein:
  • 26.6 g
  • 53%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 133 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. For chicken, season chicken with salt and pepper. Place in a large zippered plastic bag with olive oil, and marinate refrigerated for 1-24 hours.
  2. Preheat grill or broiler, and cook chicken 3-4 minutes each side, or until cooked throughout. Sprinkle with lime juice and top with relish.
  3. For relish, combine about half of raspberries with lime juice, garlic and 1 teaspoon honey in a small bowl, stirring well and mashing up raspberries so that mixture becomes saucy. Taste and add more honey if mixture is too tart. Add salt and whisk in vegetable oil. Gently stir in remaining raspberries, keeping them whole. Stir in almonds and scallions just before serving.



I've been looking for main dish recipies that contain fruit, as it is a nice change from meat-and-veg recipies. This is absolutely delicious, and the kids especially love the fruit. As always,...