Chicken with walnut and red-pepper salsa

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PREP TIME

15 min

Makes

4 Servings

* PLUS Barbecuing Time: 5 minutes
Chicken with walnut and red-pepper salsa

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
  • 33 g,
  • Carbohydrates
  • 7 g,
  • Fat
  • 15 g,
  • Fibre
  • 2 g,
  • Sodium
  • 253 mg.

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.