Chicken with Almond and Berry Relish
If you want to add more gluten free and dairy free recipes to your recipe box, Chicken with Almond and Berry Relish might be a recipe you should try. This recipe serves 4 and costs $2.83 per serving. This beverage has 529 calories, 34g of protein, and 38g of fat per serving. From preparation to the plate, this recipe takes about 45 minutes. 9 people were glad they tried this recipe. If you have scallions, olive oil, raspberries, and a few other ingredients on hand, you can make it. It is brought to you by Allrecipes. Overall, this recipe earns an awesome spoonacular score of 85%. Similar recipes include Chicken and Roasted Pepper Sandwiches with Cilantro Almond Relish, Tuscan Chicken with Tomato-Basil Relish and Toasted Almond Broccoli, and Almond, Berry, and Chicken Spinach Salad.
Servings: 4
Ingredients:
Almond and Raspberry Relish
1/3 cup sliced California Almonds
1/2 teaspoon finely minced or pressed garlic
1/2 teaspoon honey
1/2 teaspoon lime juice
2 tablespoons olive oil
1/2 pint raspberries, divided
1/8 teaspoon salt
Salt and pepper
1/3 cup chopped scallions
4 boneless, skinless chicken breasts
2 tablespoons vegetable oil
Equipment:
ziploc bags
broiler
grill
bowl
whisk
Cooking instruction summary:
For chicken, season chicken with salt and pepper. Place in a large zippered plastic bag with olive oil, and marinate refrigerated for 1-24 hours. Preheat grill or broiler, and cook chicken 3-4 minutes each side, or until cooked throughout. Sprinkle with lime juice and top with relish. For relish, combine about half of raspberries with lime juice, garlic and 1 teaspoon honey in a small bowl, stirring well and mashing up raspberries so that mixture becomes saucy. Taste and add more honey if mixture is too tart. Add salt and whisk in vegetable oil. Gently stir in remaining raspberries, keeping them whole. Stir in almonds and scallions just before serving. Kitchen-Friendly View
Step by step:
1. For chicken, season chicken with salt and pepper.
2. Place in a large zippered plastic bag with olive oil, and marinate refrigerated for 1-24 hours.
3. Preheat grill or broiler, and cook chicken 3-4 minutes each side, or until cooked throughout. Sprinkle with lime juice and top with relish.
4. For relish, combine about half of raspberries with lime juice, garlic and 1 teaspoon honey in a small bowl, stirring well and mashing up raspberries so that mixture becomes saucy. Taste and add more honey if mixture is too tart.
5. Add salt and whisk in vegetable oil. Gently stir in remaining raspberries, keeping them whole. Stir in almonds and scallions just before serving.
Nutrition Information:
covered percent of daily need
