Apricot and pistachio chicken

Name: Apricot and pistachio chicken
Cook time: 25 min
Yield: 2
Cuisine: Mediterranean

with roasted vegetables and herb gremolata

Ready in around 25 mins

RECIPE FACT:

The apricot is believed to have originated in China over 4,000 years ago and were introduced to the Mediterranean through trade routes.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Line an oven tray with baking paper. Peel the parsnip, cut in half lengthways then into ½ cm half-moons on the diagonal and place on the tray. Cut the pumpkin wedges into three even pieces and place onto the tray. Spray with oil then place in the oven and bake for 5 mins.
2. TO PREPARE THE CHICKEN:
Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Spoon the apricot and pistachio stuffing over the top of the chicken breasts and press firmly to compact then season well with salt and pepper. Place the chicken onto the tray with the vegetables, spray the chicken with oil and bake for a further 15-18 mins or until the chicken is cooked through.
3. TO PREPARE THE SALAD:
Place the baby spinach into a salad bowl. Once the pumpkin and parsnip are cooked, add the vegetables to the bowl with the herb gremolata, season with salt and pepper then toss to combine.
4. TO HEAT THE GRAVY:
Place the citrus gravy into a pot over a medium heat and cook for 1-2 mins until hot. Microwave method: Heat in the microwave for 20-30 secs or until hot.
TO SERVE:
Spoon roasted vegetables onto plates and top with apricot and pistachio chicken. Drizzle with citrus gravy and crumble over the feta.