Puree chipotles and raspberries in a food processor fitted with the plastic dough blade. Stir in the orange zest, vinegar, and orange juice. Reserve 1 cup marinade to use as a sauce for serving. Refrigerate reserved marinade until needed.

Combine marinade and chicken breast halves in a small bowl or plastic bag and marinate in the refrigerator for 2-10 hours. Broil 10-15 minutes or until chicken is cooked through. Serve with cooked rice or couscous.

Dried habanaro chilies can be substituted for the chipotles.

Per serving: 150 Calories; 2g Fat (10% calories from fat); 21g Protein; 14g Carbohydrate; 51mg Cholesterol; 62mg Sodium