A healthy lunch or light dinner.
4 cups fresh or frozen B.C. raspberries, thawed, puréed and strained
1/2 cup + 2 tbsp extra virgin olive oil
2 chicken breasts (5 oz.), boneless, skinless, cubed
1 yellow bell pepper, seeded, cut into triangles
1 red bell pepper, seeded, cut into triangles
1 green bell pepper, seeded, cut into triangles
1 tbsp sliced green onions
2 tbsp diced hot banana peppers
1/4 tsp chili flakes
Kosher salt and freshly ground black pepper to taste
1/2 cup fresh or frozen B.C. raspberries
Step 1: In a non-metallic bowl, combine puréed raspberries and 1/2 cup of oil. Stir and add cubed chicken. Cover and refrigerate for at least 4 hours.
Step 2: In a second bowl, mix bell peppers, green onion, hot banana peppers, chili flakes and 1 tbsp oil. Season with salt and pepper. Set aside.
Step 3: In a large skillet, heat 1 tbsp of oil over medium temperature. Remove marinated chicken pieces from marinade and cook in hot skillet for 5-7 minutes or until white throughout meat.
Step 4: In a small saucepan, pour in marinade and cook over medium heat for 7-10 minutes or until it has reduced in volume by half.
Step 5: Place half of pepper mixture in centre of each plate. Cover with cooked chicken and drizzle hot raspberry sauce on top.
Step 6: Garnish with extra raspberries.