Perk up chicken by marinating it in this fruity salsa. It's full of flavour and goodness and goes well with lamb or pork too.
Serves: 4
Prep time: 15 mins plus 20 mins marinating
Cooking time: 10 mins
4 chicken breasts, skinned
2 limes, grated zest from 1, squeezed and strained juice from both
1 or 2 cloves of garlic, peeled and crushed
2tbsp honey
1tbsp tomato ketchup
1tsp reduced salt soy sauce
1tsp wholegrain mustard
1 small red onion, peeled and finely diced
1 mango, stoned, peeled and diced
8 cherry tomatoes, chopped
2tsp olive oil
Rocket or other salad leaves to serve
500g / 1lb 2oz new potatoes, cooked, to serve
1. Cut each chicken breast into 3 long thin strips. Mix the juice from 1 lime with the crushed garlic in a shallow dish. Coat the chicken strips and leave to marinate for at least 20 mins.
2. Mix the honey, ketchup, soy and mustard in a small bowl and set aside for glazing the chicken later.
3. To make the salsa, mix the onion, grated zest and juice from the remaining lime, diced mango and chopped tomatoes in a bowl and leave for the flavours to mingle.
4. Heat a large non-stick frying pan and add the oil. Remove the chicken from the marinade. Put in the pan and cook over a medium heat for 2 mins, then turn over and cook for another 2 mins.
5. Brush the glaze over the chicken breasts in the pan (use the back of a spoon or a brush) on both sides. Cook over a low heat for another 3 mins on each side until just cooked through and sticky all over.
6. Serve with a large spoonful of salsa and salad leaves. Accompany with the potatoes and garnish with extra lime wedges, if you like.
Cook's tip: Don't have the heat too high after the glaze goes on or it may burn. You can then pour any glaze left in the pan over the cooked chicken.
Per serving: 328 calories; 4g fat (of which 0.8g saturated)
More recipes:
Sirloin steaks with olive and pepper salsa
Kebabs with avocado salsa
Glazed gammon steaks with salsa
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