Description
The salsa in this dish puts a Mediterranean twist on simple chicken; perfect for a light lunch or a tasty dinner.
30 minutes to prepare and cook. Serves 4.
Ingredients
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Method
1. Heat the griddle for 5 minutes. Make three diagonal slashes across the chicken breast, brush with a little olive oil and cook on the griddle for 4 minutes each side. This could also be done under a preheated grill.
2. Drain the apricots and retain 4 tbsp of the juice. Dice the apricots.
3. Heat the remaining oil in a saucepan and cook the spring onions for 2-3 minutes until softened. Stir in the tomatoes, tomato ketchup, apricots, juice and basil and simmer for 5 - 10 minutes, until the sauce has thickened. Add the sugar vinegar and seasoning and simmer for a further minute.
4. Cook the potatoes as per can instructions, drain, add a drizzle of olive oil and a handful of mint, shake for even covering.
5. Cook the green beans in a dry heated pan until heated through and lightly charred in colour. Season potatoes and beans with black pepper and sea salt.
6. Serve the chicken with a spoonful of sauce alongside the potatoes and carrots.
Servings
4Nutrition Information
Calories: 379
Protein: 40.2g
Carbohydrate: 44.1g
Fat: 5.9g
Saturated fat: 1.0g
Fibre: 3.6g
This recipe and image is copyrighted to Canned Food UK.