Grilled Chicken With Tomato-Peanut Chutney

1 week ago 5

Democracy Dies successful Darkness

3.9 (31)

By Ellie Krieger

This weeknight-friendly chickenhearted meal brims with warming and fragrant Indian-inspired flavors. Rub the chickenhearted bosom with a substance of spices for earthy spirit and stunning aureate hue, and service alongside a sweet-savory-and-tangy herb chutney enriched with crunchy bits of peanuts.

From cookbook writer and registered dietitian nutritionist Ellie Krieger.

Ingredients

2 tablespoons peanut oil, divided
1 cupful diced yellowish onion
1 tablespoonful minced caller ginger
1/2 spoon full brownish mustard seeds
One (14.5-ounce) tin no-salt-added diced tomatoes
6 dried apricots, preferably unsulphured and unsweetened, finely chopped
1/4 cupful roasted, unsalted peanuts, finely chopped
2 tablespoons pome cider vinegar
1 tablespoonful honey
1/4 spoon positive 1/8 spoon good salt, divided
1/2 spoon freshly crushed achromatic pepper, divided
1/2 spoon crushed cumin
1/2 spoon crushed coriander
1/8 spoon crushed turmeric
4 pieces boneless, skinless chickenhearted breasts
Fresh cilantro leaves, for serving

Nutritional Facts

Per serving

Calories
330
Fat
13 g
Saturated Fat
3 g
Carbohydrates
16 g
Sodium
430 mg
Cholesterol
90 mg
Protein
32 g
Fiber
3 g
Sugar
9 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer and registered dietitian nutritionist Ellie Krieger.

Tested by Jessica Weissman.

Published April 16, 2019

Updated March 16, 2026