Chargrilled chicken with blueberry salsa

Preparation

Deseed and finely chop the red chillis. Finely chop the red onions. Grate and juice the limes. Finely chop the garlic cloves.

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.

Nellie

Good mixture of flavours chicken took longer than expected to cook
John

Absolutely yummy
Kathryn

Deceptively beautiful despite - or perhaps because of - its simplicity.
Emma

Perfect! Kids and adults loved it - chicken will take longer than 2 mins per side to griddle though!
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!
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