Chicken with walnut and red-pepper salsa
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- Prep Time15 mins
- Total Time15 mins
- Makes4 Servings
Michael Graydon
Ingredients
4 skinless, boneless chicken breasts
Vegetable oil
1/2 cup chopped, toasted walnuts
1 cup chopped roasted red peppers
41643 chopped fresh parsley
1 small garlic clove, finely minced
2 tsp cider vinegar
1 tsp honey
41643 ground cumin
1/8 tsp cayenne pepper
1/8 tsp salt
Instructions
Preheat barbecue to medium. Brush chicken breasts all over with oil. Place chicken on grill. Barbecue with lid closed for 6 min. Turn chicken and continue barbecuing until it feels springy when pressed, 8 to 10 more min. Remove and let rest 5 min.
Stir nuts, red peppers, parsley, garlic, vinegar, honey, cumin, cayenne and salt in a medium bowl.
Slice chicken and serve salsa spooned overtop.
Nutrition (per serving)
Calories 295, Protein 33g, Carbohydrates 7g, Fat 15g, Fibre 2g, Sodium 253mg.
Kitchen Tips:
Serve over salad greens for a light supper or with pasta for one that's more filling. Walnuts are a source of omega-3 fatty acids, which can help prevent heart disease.