Seared Chicken with warm Tomato and Apricot Sauce

Course: Main - Dish: Meat - Serves: 4

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.


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 carrots 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.

Nutritional information per serving:

Nutrient Per serving
Energy 1287kJ
Fat 7.0g
   of which saturates 1.3g
Carbohydrate 21.3 g
of which sugars 11.8g
Fibre 3.6g
Protein 37.6g
Salt 1.3g
5-A-DAY PORTIONS One serving of this recipe counts as 2 of your 5-A-DAY target of fruit and vegetable portions.

Canned apricots are an excellent source of vitamin A, which is essential for maintaining healthy skin

Sign up for latest recipes, blogs and more!