Chicken with Nutty Apricot Salsa
Zucchini Ribbon Salad
Ingredients
- 6 (6-oz) boneless, skinless chicken breasts
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp avocado oil
- ½ cup chopped raw almonds
- 4 dried unsweetened apricots, chopped
- 2 Tbsp fresh lemon juice
- 1 Tbsp extra virgin olive oil
- 2 tsp raw honey
- ½ cup thinly sliced red onion
- 1 jalapeno pepper, seeded and minced
- 2 Tbsp chopped fresh mint
Instructions
- Pound chicken to an even thickness between plastic wrap using a meat mallet; sprinkle with salt and pepper.
- Cook chicken, in batches, in hot avocado oil in a large skillet over medium-high heat 4 to 5 minutes per side or until browned and done. Remove from skillet; wipe skillet clean.
- Toast nuts in dry skillet over medium heat 4 to 5 minutes or until fragrant.
- Toss together apricots, lemon juice, olive oil, honey, onion, and jalapeño. Sprinkle with nuts and mint. Serve with chicken.
Side Dish Ingredients
- 4 zucchini
- 2 Tbsp chopped fresh parsley
- 1 tsp lemon zest
- 2 Tbsp fresh lemon juice
- 3 Tbsp extra virgin olive oil
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Cut zucchini into ribbons using a vegetable peeler. Toss together zucchini, and remaining ingredients. Sprinkle with salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
352
|
84
|
436
|
| Fat (g) | 16 | 7 | 23 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 41 | 2 | 43 |
| Carb (g) | 8 | 5 | 13 |
| Fiber (g) | 2 | 1 | 3 |
| Sodium (mg) | 272 | 205 | 477 |
| T. Sugs (g) | 5 | 3 | 8 |
| A. Sugs (g) | 2 | 0 | 2 |
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
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