, , , , , , ,

The farmer’s market at the St. Lawrence Market just happens to be heaven (or hell, it gets hot) on a Saturday morning. This weekend I had the pleasure of my cousin and his wife coming to the city to see me. I always love our days together, spent laughing and sharing stories and eating great food. I make sure to take them to the market every time, and even found some whey-free cheese that Michelle could eat – success! I knew we could do it.

Between fruits and veggies, I took home a lot of produce for this week, including raspberries and asparagus. Both are summer favourites, but I wanted to use them in one meal. I knew that raspberry and rosemary worked well together, and changed up the usual rosemary-lamb combo for chicken. With the addition of 1/2 a can of coconut milk left in my fridge, and fresh rosemary, it helped me think outside the box.

Here is my simple meal, with big flavour!


Raspberry Chicken

What You’ll Need

  • 4 chicken breasts
  • 2 tbsp olive oil
  • 2 tbsp garlic powder
  • salt and pepper to taste
  • 3 sprigs of rosemary
  • 1 cup raspberries
  • 1/2 cup coconut milk
  • 2 tbsp butter
  • 3 tbsp honey
  • 1 tbsp brown sugar

What To Do

Toss chicken with olive oil, and seasoning. Marinate 4 chicken breasts in a ziplock bag, with sprigs of rosemary, for 1 hour.

Grill chicken, 5 minutes per side, or until done.

Melt the butter over medium high heat in a small saucepan. Blend berries and coconut milk and add to melted butter. Stir in honey and brown sugar – taste to check the sweetness level. The tartness of the berries should be decreased. Bring to a boil and remove. Top chicken with berry sauce and serve with a side of seasonal vegetables!

What’s your favourite way to use berries in a savoury meal?