A long name for a simple dish but this recipe for Lime, coriander and chilli chicken with tomato, red onion and sweetcorn salsa is a lovely, refreshing take on a basic favourite. Pepping up a simple chicken breast and salad with some zingy flavours brings a whole new dimension to it and I could eat this healthy meal every week at the moment!
Serves 4
200g cherry or baby plum tomatoes
1 small red onion, diced
1 small tin sweet corn, drained
1 tsp coriander leaf (fresh or dried)
1 tsp ground coriander
1 small red chilli, chopped
1 tbsp lime juice
4 chicken breasts
1 tsp coriander leaf (fresh or dried)
1 small red chilli, finely chopped
1 tbsp lime juice
1/2 tbsp olive oil
Salad, avocado and creme fraiche to serve
– Slice the tomatoes into quarters and put into a bowl.
– Add the onion, sweetcorn, corianders, chilli and lime juice and give a good stir.
– Set aside and leave until you’re ready to eat. If you can make this a couple of hours in advance, great, otherwise the half hour while the chicken cooks in the oven will do nicely.
– Heat the oven to gas mark 5 (Or turn on a health grill!)
– Take your chicken breasts and score lines into the top being careful not to cut through the whole breast.
– Place the chicken in an oven proof dish sprinkle over the coriander, chilli, lime juice and oil.
– Rub this mixture all over your chicken.
– Bake for 30 minutes or simply use a health grill to cook for a more charred look.
– Serve with salad, avocado and creme fraiche.
Anna in the kitchen 