Chicken with apricot and pistachio salsa

Chicken with apricot and pistachio salsa

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For a quick 30 minute meal try this delicious char-grilled chicken drizzled with a fresh apricot and pistachio salsa.

The ingredient of Chicken with apricot and pistachio salsa

  1. 3 large Red Royale potatoes
  2. 2 tablespoons olive oil
  3. 1 garlic clove, crushed
  4. 1 teaspoon smoked paprika
  5. 4 Coles RSPCA Approved chicken breast fillets
  6. 410g can Coles Brand apricot halves in juice, drained, finely chopped
  7. 1/4 cup (35g) pistachios, toasted, finely chopped
  8. 1/3 cup fresh flat-leaf parsley, finely chopped
  9. 1 long red chilli, seeded, finely chopped
  10. 1 tablespoon lime juice
  11. Mixed salad leaves, to serve

The instruction how to make Chicken with apricot and pistachio salsa

  1. Place the potatoes on a microwave-safe plate between 2 pieces of paper towel. Cook in microwave on high (100%) for 4 mins or until just tender. Thickly slice.
  2. Combine oil and garlic in a bowl. Toss the potato and half the oil mixture in a bowl. Stir paprika into remaining oil mixture. Rub over chicken. Season.
  3. Heat a barbecue grill or chargrill on medium-high. Cook chicken for 3-4 mins each side or until cooked through.
  4. Meanwhile, cook the potato on grill for 2 mins each side or until golden.
  5. Combine apricot, pistachio, parsley, chilli and lime juice in a bowl. Season. Spoon over chicken. Serve with potato and salad leaves.

Nutritions of Chicken with apricot and pistachio salsa

fatContent: 461.27 calories
saturatedFatContent: 17 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 31 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 43 grams protein
sodiumContent:

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