Walnut Sauce Over Grilled Chicken

Health Highlights

Ingredients

227 gm	Chicken breast cutlets (boneless, skinless)
3/4 cup	Walnuts
1 clove(s)	Garlic
1/4 tsp	Red pepper flakes
4 sprig	Cilantro (coriander)
1/4 tsp	Sea salt, fine
1 1/4 cup	Chicken broth (stock), low sodium
1 dash	Saffron
1/4 tsp	Paprika, sweet
1/4 tsp	Coriander, ground
1/4 tsp	Fenugreek leaves
1 tbsp	Apple cider vinegar

In the bowl of a food processor, add walnut pieces, garlic, red pepper flakes and salt and process until mixture is coarsely ground, set aside.
Heat chicken broth in a medium saucepan over medium heat. Add walnut mixture, saffron, paprika, ground coriander, ground fenugreek and bring to a simmer. Reduce heat to medium low and continue to simmer sauce for 5 minutes. Remove from heat, stir in raw apple cider vinegar.
In a medium skillet, heat some olive or coconut oil over a medium high heat. Add the chicken and cook until nicely browned on all sides, about 7 to 10 minutes.
Slice up the chicken and drizzle with the walnut sauce. Refrigerate any remaining sauce in a covered container.

Calories 450

Calories from fat 293

Calories from saturated fat 31

Total Fat 33 g

Saturated Fat 3.4 g

Trans Fat 0.0 g

Polyunsaturated Fat 21.9 g

Monounsaturated Fat 4.9 g

Cholesterol 83 mg

Sodium 364 mg

Potassium 628 mg

Total Carbohydrate 7.6 g

Dietary Fiber 3.4 g

Sugars 1.9 g

Protein 33 g