Strawberry Chipotle Glazed Chicken

It  has finally happened…all of this rich cooking and baking has…well…added a few pounds and if I don’t get back to clean eating, I will be forced to invest in a pair of pajama jeans.  There, I said it, zipping my skinny jeans has become a daily challenge.  The words out of my mouth while trying to squeeze into them are not pretty, not pretty at all!

I did this to myself…I threw my clean eating habits out the window and blamed it on the cold, snowy, winter in Denver. I have no motivation to head out on a run when it is 30 degrees and snowing.  I have no motivation to get on the elliptical.  I haven’t lifted a weight in 3 months.  I allowed these pounds to creep up on me! Arrrgghhhh!!

I love my bedazzled TR skinny jeans so I just can’t let this continue!  My favorite jeans are staring at me, mocking me from the closet. And I have another confession…it isn’t just one pair, it is all of them.  Even the Lucky boyfriend jeans (which, by the way, run big).

YIKES! I. Refuse. To. Buy. New. Jeans!

With spring around the corner (and a return to SoBe), it is time to dust off the Eating Well, Cooking Light and Clean Eating cookbooks and get back on track. Back to light, healthy and Clean Eating principles. Back to working out.  Cheers to my jeans sliding right on without tugging, pulling, squatting and cussing!

So, the question I will be asking myself over the next few weeks is:  Pajama Jeans or ?

Today ? wins with strawberry chipotle grilled chicken.  Fresh, smoky and slightly spicy!  A perfect “re-entry” to light and healthy food. Served simply with EVOO misted steamed spinach.

Strawberry Chipotle Grilled Chicken adapted from Eating Well.

  • 1 cup fresh or frozen (thawed) strawberries, tops removed and chopped
  • 1/2 cup reduced-sodium chicken broth
  • 1/3 cup strawberry preserves (I used no sugar preserves)
  • 2 tablespoons tomato paste
  • 2 tablespoons balsamic vinegar
  • 1-2 minced canned chipotle chiles in adobo sauce
  • 1 1/4 teaspoons dried thyme
  • 1/2 teaspoon ground allspice
  • 2 pounds boneless, skinless chicken breasts, trimmed
  1. Stir strawberries, broth, preserves, ketchup, vinegar, chipotle peppers, thyme and allspice in a small deep bowl. Transfer to a shallow nonreactive dish large enough to hold chicken. Add chicken and turn to coat well. Cover and marinate in the refrigerator for at least 2 hours or overnight.
  2. Preheat grill to high. Oil the grill rack. Remove the chicken from the marinade. Transfer the marinade to a medium skillet.
  3. Bring the marinade to a boil. Reduce heat to a simmer and cook until the sauce is reduced by about half, 12 to 15 minutes.
  4. Meanwhile, reduce the grill heat to medium and grill the chicken until cooked through and no longer pink in the middle, 7 to 9 minutes per side. Let the chicken cool slightly; serve with the sauce.

If you are struggling with the winter hibernation weight blues, join me on my daily culinary journey to take control of my jeans. It will be light, healthy and oh…so…delicious!

Linked to: Tuesday Supper Club, Tempt My Tummy Tuesday, Tuesday at the Table, Tuesday tasty Tidbit, Tasty Tuesday, Dr. Laura’s Tasty Tuesday, Eat at Home, Slightly Indulgent, Hearth and Soul, Made From Scratch, Tasty Tuesday MOP, Delectable Tuesday

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15 responses to “Strawberry Chipotle Glazed Chicken

  1. I saw your Tweet, but was waiting for the recipe:) It sounded really good, and now that the post is up, I see that it will not disappoint: flavorful, comforting, filling, and light.
    I have a couple of size 7 jeans that are sticking their tongues out at me, and I hate the feeling. And I cannot imagine myself buying a pair of pajama jeans:) I am walking around these days wearing 9 and 11, not happy at all. So, I am with you (even though I don’t have the excuse – I am in SoCal:)
    Good luck!

  2. Sounds fabulous! Always looking for “light” recipes and this one looks like a winner!

  3. oh my take my taste buds away with the heat and the sweet combination of this recipe how could one resist

  4. Carole

    This looks way too good to be “light”. I will be trying this for sure.

  5. This looks fantastic! I love the flavor combo of strawberries and chipotle… yummmmmmy! I think that this may become a staple soon in our house. Thanks for stopping by my blog!

    I’d love it if you came back over and entered the CSN giveaway I’m hosting this week!

  6. Your Strawberry Chipotle Glazed Chicken looks amazing! We would just love this dish. Thank you for sharing and have a great week!

  7. Well, I am having a hard time getting back to my healthy eating. I think I will try this one….I already have my chicken thawed out. There were so many good recipes entered this week that I want to try them all!

  8. I love anything with chicken and chipotle!! YUM!

  9. Hi Michelle, yep, you know that winter is biologically the traditional time to pack on weight because the body wants to make sure you have enough fuel for the lean foraging times in early spring and summer. Of course, since we have grocery stores now, that biological point is moot, but the body will do what the body will do! I really adore chipotle peppers and the idea of combining them with the sweet acidic zip of strawberries sounds appealing! Thanks so much for sharing this recipe on the hearth and soul hop and good luck with your program, I hope it brings you joy! All the best, Alex

    • Michelle

      Thanks for the comment….I’d like to believe it is due to the normal cycle of life (bulking up for leaner times) but it is simply far too much cooking, baking and eating and not enuf exercise. Didn’t have this problem when I hit the trails and weights. LOL! And 2night, well more rich food so it lasted three days…better than 2 I guess.

  10. p.s. I am also now following you on twitter and I added you to the hearth and soul hop twitter list so that all your daily posts will be shared with everyone on this list in our hearth and soul hop daily twitter paper, so look for updates in your tweet feed! 🙂 Alex

  11. what a gorgeous recipe…we always have plenty of strawberries…i had never thought to use them with chipotle…such a brilliant idea. thank you for sharing with tuesday night supper club.

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