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Chicken with Almond, Olive and Roasted Red Pepper Relish

Tonight I decided to go for Southern Italian flavours and whipped up a simple toasted almond, orange, roasted red pepper and raisin compote.
Course Dinner
Cuisine Italian
Prep Time 10 minutes
Cook Time 21 minutes
Total Time 31 minutes
Servings 2 people
Calories 390kcal


  • 2 tbsp sliced almonds
  • 2 tsp olive oil
  • 2 chicken breasts , skinless and boneless
  • Pinch each of salt , pepper, and oregano
  • 1/4 c orange juice
  • 2 tbsp raisins
  • 3 tbsp chopped roasted red peppers
  • 2 tbsp chopped kalamata olives


  • In a dry pan, toast the almonds over medium heat until lightly golden and fragrant. Keep a close eye on these as they can burn pretty quickly! Remove from pan and set aside.
  • Preheat your oven to 375 F. Heat some oil in a cast iron pan over medium high heat. Season the chicken with salt, pepper and a touch of oregano. Sear the chicken breasts on both sides, then pop into the oven until it reaches 165 F (this usually takes me about 20 minutes.. depends on the size though, so I ALWAYS use a thermometer).
  • Heat up the orange juice in the microwave for about 30 seconds, then add in the raisins. Let the raisins sit in the juice until they plump up.
  • Right before serving, toss the roasted red peppers, olives and almonds with the juice and raisins, and season with salt and pepper to taste.
  • Serve the compote over the chicken breasts and enjoy!


Calories: 390kcal