Tender chicken breasts topped with a delicate and aromatic blend of Coriander Leaf, Ginger and Mango, served with a light salad of lambs lettuce, avocado and cherry tomatoes. Ideal served with couscous.
Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
Brush each chicken breast with a little olive oil and sprinkle 2 tsp COOK ART Spice Blend over each breast.
Cover loosely with foil and bake in the oven for 25-30 minutes or until the chicken is cooked through.
Place all the salad ingredients in a bowl, season and thoroughly combine to ensure all leaves are dressed. Serve the chicken sliced on top of the salad. Delicious served with couscous.