I tend to cook with a lot of chicken and am always looking for ways to change it. I found a recipe for a raspberry chicken salad and thought I would modify it a bit for just a standard chicken dish. I made this the other night and after posting pictures across my social media accounts, I thought I would share the recipe with my followers.
Prep Time: 4-8 hours
Cook Time: 20 mins
- 3 Chicken Breast
- 1 cup of Marie’s Raspberry Vinaigrette
- Candied Pecans
- Goat Cheese
- 1 tsp of raspberry vinaigrette to top chicken when finished
For the chicken marinade, place chicken in a ziplock bag, or preferred sealable container, and add the raspberry vinaigrette. I used Marie’s, it is gluten free with no preservatives, and ingredients I could pronounce.
Place in the fridge for 4 to 8 hours.
For the candied pecans, I opted to make my own candied pecans to avoid the additional, less than healthy ingredients. I found this great recipe from the Paleo Table, the recipe calls for six basic ingredients and the instructions are simple and easy to follow.
Once marinated, grill chicken in a pan fry. Heat your skillet to medium-high, while waiting add one to two tablespoons of extra virgin olive oil.
When the oil is hot, add the chicken breast. Turn the chicken over after 5 minutes, cook for another 5 minute before turning the burner down to “Lo,” cover with lid. After another 5 minutes turn the burner off, leaving the lid on allow the chicken to sit for another 5-10 minutes.
Now you can begin topping your chicken.
Sprinkle goat cheese on top of the chicken.
Top with the a small handful of candied pecans… …and finish with a little drizzle of the raspberry vinaigrette.
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2 thoughts on “Raspberry Pecan Chicken with Goat Cheese”
Oh you had me at goat cheese, this looks awesome!
Goat cheese is so good! You will love this dish!