Chicken is low in fat but it can taste a little bland, so marinated it and add a sticky glaze to make it more exciting recipe. This vibrant fruity salsa is full of flavor and goodness and would go well with lamb too.
Table of Contents
COOKING TIPS:
Don’t have the heat too high after the glaze goes on or it may burn. Spread any glaze left in the pan on the chicken.
MORE ABOUT THE RECIPE:
Preparation time: 15 minutes plus 20 minutes maintaining
Cooking time: 10 minutes
Calorie per portion: 328 Kcal
Fat per portion: 4 g
Of which saturated: 0.8 g
Serves: 4
INGREDIENTS:
Chicken breasts: 4 skinned
Limes: 2 grated zest, 1 squeezed and strained juice from both 1 or 2 garlic cloves
Honey: 2 tbsp
Tomato ketchup: 1 tbsp
Reduced salt soy sauce: 1 tbsp
Wholegrain mustard: 1 tbsp
Red onion: 1 small peeled and finely diced
Mango: 1 stoned, peeled and diced
Cherry tomatoes: 8 chopped Olive: 2 tbsp
Rocket or other salad leaves: to serve
New potatoes: about 500g /1 lb 2 oz, cooked to serve
METHOD OF PREPARATION:
1) Cut each chicken breast into 3 long thin strips . Mix the juice from 1 lime with the crushed garlic in a shallow dish Make a coating on the chicken strips and marinate for 20 minutes
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 the flavors to mingle.
4) Heat oil in the frying pan, then cook for another 2 minutes.
5) Brush the glaze over the chicken breasts in the pan ( use the back of a spoon or a brush) on both sides cook the meal for another 3 minutes.
6) Serve with a large spoonful of salsa and salad leaves. Accompany with the potatoes and danish with extra lime wedges if you like.