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Grilled chicken with tomato and mint salsa
This is a WW recipe I tried out tonight.
Grilled chicken with tomato and mint salsa
350 g tomato, (grape tomatoes), halved
1 whole fresh red chilli, deseeded, finely chopped
1/2 medium spanish onion, finely chopped
1 tbs white wine vinegar
1 tbs fresh mint, chopped
500 g skinless chicken breast, sliced into 8 pieces
1 spray Gold 'n' Canola Canola oil spray
1/2 medium lemon, cut into wedges
To prepare salsa: Combine the tomatoes, chilli, onion, vinegar and mint in a bowl. Toss well to combine. Season to taste with salt and pepper. Set aside.
Season the chicken with salt and pepper. Heat a large non-stick frying pan or grill over high heat. Spray with oil.
Cook chicken in a single layer for 2 minutes each side, or until chicken turns white around the edges. Turn and cook for a further 1-2 minutes or until chicken is golden and cooked through.
Serve chicken with salsa and garnish with lemon wedges.
~~~
Serves 4.
Was thinking any left overs might be nice in a pita tomorrow for lunch.
Grilled chicken with tomato and mint salsa
350 g tomato, (grape tomatoes), halved
1 whole fresh red chilli, deseeded, finely chopped
1/2 medium spanish onion, finely chopped
1 tbs white wine vinegar
1 tbs fresh mint, chopped
500 g skinless chicken breast, sliced into 8 pieces
1 spray Gold 'n' Canola Canola oil spray
1/2 medium lemon, cut into wedges
To prepare salsa: Combine the tomatoes, chilli, onion, vinegar and mint in a bowl. Toss well to combine. Season to taste with salt and pepper. Set aside.
Season the chicken with salt and pepper. Heat a large non-stick frying pan or grill over high heat. Spray with oil.
Cook chicken in a single layer for 2 minutes each side, or until chicken turns white around the edges. Turn and cook for a further 1-2 minutes or until chicken is golden and cooked through.
Serve chicken with salsa and garnish with lemon wedges.
~~~
Serves 4.
Was thinking any left overs might be nice in a pita tomorrow for lunch.