chicken with mango salsa
Preparation time 10 minutes, Cooking time 6–8 minutes
1 large mango, peeled, stoned and diced
1 small red onion, diced
1 red chilli, deseeded and finely diced
large bunch of parsley, chopped
2 tablespoons olive oil
juice of ½ lime
4 boneless, skinless chicken breasts, about 150 g (5 oz) each
2 garlic cloves, halved
Mix together the mango, red onion, chilli, parsley, 1 tablespoon of the oil and the lime juice in a bowl. Set aside.
Place the chicken breasts between 2 sheets of nonstick baking paper or clingfilm and flatten with a rolling pin or mallet. Rub with the cut garlic, sprinkle with pepper and drizzle with the remaining oil.
Heat a large griddle pan over a medium-high heat and cook the chicken for 3–4 minutes on each side until cooked through. Serve with the salsa.
For chicken & mango toasts, spread 4 slices of gluten-free wholemeal bread with 1 tablespoon gluten-free mango chutney each, then top each one with 3–4 spinach leaves, a few coriander leaves and 50 g (2 oz) sliced ready-cooked chicken. Sprinkle over 75 g (3 oz) grated Cheddar cheese and cook under a preheated grill for 3–4 minutes until bubbling and golden. Calories per serving 294
|chicken with mango salsa|