Original recipe by Rachael Ray, tweaked to my liking.
Heat a skillet over high heat with a tablespoon of Extra Virgin Olive Oil. Add the tomatoes, cumin, coriander, jalapeno pepper, garlic, and salt and pepper. Cook, stirring frequently, for 3 minutes. Add the vinegar and brown sugar. Turn the heat down to medium-low and simmer until most of the liquid has evaporated and the tomatoes have broken down and are slightly thickened.
In a bowl, combine the Extra Virgin Olive Oil, cilantro, parsley, honey, and salt and pepper. Add chicken and toss to coat. Heat a skillet over medium-high heat. Add the chicken and cook for 5-6 minutes on each side, or until cooked through. Remove chicken and top with tomato chutney. I usually serve this with snow pea rice.
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Serving Size: 1 Serving (386g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 455 | ||
Calories from Fat: 87 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.7g | 13 % | |
Saturated Fat 1.7g | 9 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 136.9mg | 42 % | |
Sodium 205mg | 7 % | |
Potassium 909.7mg | 24 % | |
Total Carbohydrate 34.4g | 10 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 33g | ||
Protein 55.8g | 80 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 455
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