The COVID-19 pandemic has made eating in an everyday occurrence across the country, but for cancer patients who often have unique nutritional needs, at-home meal preparations can be particularly challenging. Fortunately, culinary experts at the OSUCCC – James are here to help with tips and easy-to-prepare recipes that can help cancer patients and caregivers get the most out of their homemade meals and snacks. “In The James Instructional Kitchen, we work with patients, outpatients and caregivers on personalized nutrition education plans,” says chef Stephanie Urrutia, RD, LD, a senior culinary educator at the OSUCCC – James. “We focus on high-protein, high-calorie and easy-to-eat recipes, and provide information tailored to the patients’ diagnoses. Today’s Recipe: Chicken and Black Raspberry Sauce Our Chicken and Black Raspberry Sauce is a seasonal recipe loaded with antioxidants, flavor and protein, and can be made in under 10 minutes. The black raspberry sauce adds a layer of flavor, a serving of fruit and tons of antioxidants to whatever lean protein it compliments. Black raspberries are full of vitamin C and fiber, and are typically a little sweeter and higher in antioxidants than red raspberries. The main three antioxidants they provide offer large potential for their cancer fighting abilities. Black raspberries are being studied at The James to see if consuming them can change the microbiome in many individuals at increased risk for developing lung cancer. Black raspberries are grown in abundance in the fall in Ohio, commonly in the wild. They can be purchased at farmers markets or specialty stores. Sweet potatoes make perfect complements to black raspberries, as both peak in the fall. The nutrient-dense sweet potatoes provide vitamins A and C, potassium and beta carotene, as well as anthocyanins and other antioxidant-rich compounds. They come in a variety of colors — white, yellow, orange and purple — with the deeper the color correlating to a higher antioxidant concentration. The addition of tahini or any nut/seed butter increases the creaminess and nutrient density of the sweet potato through plant-based protein and fat. All types of sweet potatoes and nut/seed butters can be used in this dish. As always, it is important to remember that safe preparation and handling of foods is the most important factor for food preparation to make sure that you have lowered the risk for introducing foodborne illnesses, bacteria and viruses into your body. Ingredients 2 chicken breasts 1 tbsp olive oil Salt Ground black pepper Baking soda (optional) 4 ounces black raspberries or 2 ounces black raspberry jam 1 medium sweet potato ¼ cup tahini Directions Heat skillet over medium-high heat Warm olive oil until shimmering While olive oil is heating, sprinkle salt, ground black pepper and, if using, baking soda over chicken breasts on one side Add chicken to skillet with seasoned side down; while in skillet, season other side of chicken Let chicken cook on one side for 3 minutes; flip chicken, turn heat to medium and cover pan with lid Let chicken cook another 3-4 minutes until chicken reaches 160⁰F While chicken is cooking, steam sweet potato in microwave for 2 minutes and 30 seconds, flip potato and cook for another 2 minutes and 30 seconds until tender Remove chicken from skillet and let rest 4-5 minutes to carry-over-cook to 165⁰F While chicken is resting, add black raspberries to skillet with chicken drippings and mash into a thin consistency; if using jam, add to skillet and warm through, mixing with chicken drippings Once sauce is warmed, pour over chicken Remove sweet potato from microwave, scooping out the inside and placing in a bowl Mash the potato in bowl, adding tahini and mixing well until incorporated