Grilled Chicken with Tomato n’ Chilli Salsa


Serves: 2

Preparation time: 40 min. – 2 hr

Cooking time: 30 min.


2 chicken breasts

2 tbsp fresh lemon juice

1 tbsp olive oil

1/2 tsp dried oregano

1/2 tsp cumin

salt, to season

1/2 tsp coarse black pepper

200g chips

For the salsa:

1 fresh finger chilli

200g cherry tomatoes, chopped

100g sweetcorn, from can

3 spring onions

1tsp coriander

1tsp fresh lemon juice

2tbsp olive oil

1/2 tsp salt

1. In a shallow dish combine the oil, lemon juice, oregano, pepper and cumin. Add the chicken and turn to coat. Cover and let stand for at least 40 minutes (preferable 2 hours).

2. Preheat the oven to 180C and cook the chips for 15-20 minutes.

2. For the salsa, chop the chili finely (discard seeds for a less hot flavour) and place in a bowl. Add the remaining salsa ingredients to the chili and toss well to blend.

3. Remove the chicken from the marinade. Season lightly with salt.

4. Heat the grill pan over medium high heat. When hot add the chicken and cook until browned, 4 minutes. Turn and cook on the other side until it is cooked through, 4-5 minutes. Serve immediately with salsa and chips.


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