Serves: 4
Preparation Time: 10 Minutes
Cooking Time: 6 Minutes
Ingredients
4 boneless chicken breasts
3 T olive oil
salt and pepper
For the cucumber and tomato salsa
1 red onion, finely chopped
2 tomatoes, seeded & diced
1 cucumber(or avocado), finely diced
1 red chili, finely chopped (optional)
1 small handful of cilantro leaves, chopped
juice of 1 lime
1. Remove the skin from the chicken breasts. Using kitchen scissors, cut each breast in half lengthwise but without cutting the whole way through. Open each breast out flat. Brush with the oil and season well with salt and pepper. Heat a griddle pan until very hot. Add the chicken breasts and cook for 3 minutes on each side or until cooked through and grill-marked.
2. Meanwhile, to make the salsa, mix together the ingredients in a medium bowl and season with salt and pepper. Serve the chicken hot with the salsa spooned over and around.
Preparation Time: 10 Minutes
Cooking Time: 6 Minutes
Ingredients
4 boneless chicken breasts
3 T olive oil
salt and pepper
For the cucumber and tomato salsa
1 red onion, finely chopped
2 tomatoes, seeded & diced
1 cucumber(or avocado), finely diced
1 red chili, finely chopped (optional)
1 small handful of cilantro leaves, chopped
juice of 1 lime
1. Remove the skin from the chicken breasts. Using kitchen scissors, cut each breast in half lengthwise but without cutting the whole way through. Open each breast out flat. Brush with the oil and season well with salt and pepper. Heat a griddle pan until very hot. Add the chicken breasts and cook for 3 minutes on each side or until cooked through and grill-marked.
2. Meanwhile, to make the salsa, mix together the ingredients in a medium bowl and season with salt and pepper. Serve the chicken hot with the salsa spooned over and around.
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