Chicken Breast with Salsa

Ingredients for Chicken Breast with Salsa

• 2 skinless and boneless chicken breast halves (about 110g each)

• Juice of 1 lemon

• 60ml extra-virgin olive oil

• 2 teaspoons minced garlic

• Salt and freshly ground black pepper, to taste

• Salsa, for serving (see recipe)

• 1 tablespoon chopped fresh coriander leaves, for garnish

How to make Chicken Breast with Salsa

1. Place chicken in a bowl and toss well with the lemon juice, olive oil, garlic, salt and pepper. Cover and refrigerate for 15 minutes, turning once.

2. Remove the chicken from the marinade, then grill or grill 4 inches from the heat source, basting with marinade until slightly golden and cooked through, 3 or 4 minutes a side. Let chicken rest for 3 minutes.

3. Slice each breast into 1/2-inch slices on the diagonal and reform on two dinner plates; top with the salsa. Sprinkle with the tablespoon of coriander. Serve immediately.

Toss 1 diced avocado in a bowl with 1 tablespoon lime juice. Fold in 1 diced tomato and 2 tablespoons chopped coriander. Season to taste.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.