Preparation
Deseed and finely chop the red chillis. Finely chop the red onions. Grate and juice the limes. Finely chop the garlic cloves.
Method
- 1 Place each chicken breast between 2 sheets of greaseproof paper and bash with a rolling pin until about 2cm thick.
- 2 Place in a shallow dish and add 2 tbsp of the oil, garlic, lime zest and three-quarters of the juice.
- 3 Mix well, cover and chill for 1 hour.
- 4 To make the salsa, roughly chop the blueberries and put in a bowl with the onion, chilli, coriander, cumin, remaining oil and lime juice, and seasoning.
- 5 Mix well and set aside for 20 minutes, to allow the flavours to develop.
- 6 Heat a griddle pan until hot.
- 7 Add the chicken and cook for 2-3 minutes each side, until cooked through.
- 8 Transfer to four plates and add the salsa. Serve with rocket leaves.
6 Reviews
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John
Absolutely yummy
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Kathryn
Deceptively beautiful despite - or perhaps because of - its simplicity.
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Emma
Perfect! Kids and adults loved it - chicken will take longer than 2 mins per side to griddle though!
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Nicole Sumpter
Just tried this recipe! Wow, I love it. The blueberry salsa really works well and adds a tangy sweetness that really works well with the other ingredients! 5 star!
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Kate
It sounded unusual so I thought I would try it and it turned out delicious. I added some chopped up cherry tomatoes to the salsa and it was a nice addition
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Nellie
Good mixture of flavours chicken took longer than expected to cook
- Average per serving
- Calories 283.0kCal
- Fat10.8g
- Saturated2.3g
- Salt0.44g
- Carbohydrates10.9
- Sugar8.9g
- Protein30.6g
- Fibre2.3g