For a quick 30 minute meal try this delicious char-grilled chicken drizzled with a fresh apricot and pistachio salsa.
Ingredients
- 3 large Red Royale potatoes
- 2 tablespoons olive oil
- 1 garlic clove, crushed
- 1 teaspoon smoked paprika
- 4 Coles RSPCA Approved chicken breast fillets
- 410g can Coles Brand apricot halves in juice, drained, finely chopped
- 1/4 cup (35g) pistachios, toasted, finely chopped
- 1/3 cup fresh flat-leaf parsley, finely chopped
- 1 long red chilli, seeded, finely chopped
- 1 tablespoon lime juice
- Mixed salad leaves, to serve
Method
- Step 1Place 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.
- Step 2Combine 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.
- Step 3Heat a barbecue grill or chargrill on medium-high. Cook chicken for 3-4 mins each side or until cooked through.
- Step 4Meanwhile, cook the potato on grill for 2 mins each side or until golden.
- Step 5Combine apricot, pistachio, parsley, chilli and lime juice in a bowl. Season. Spoon over chicken. Serve with potato and salad leaves.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1930 kj
Energy
17g
Fat Total
3g
Saturated Fat
7g
Fibre
43g
Protein
31g
Carbs (total)
All nutrition values are per serve
- Author: (N/A)
- Image credit: (N/A)
- Publication: Coles
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