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Salsa Chicken
Ingredients
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4 x 125 gram (5 ounce) boneless, skinless chicken breasts
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4 tablespoons olive oil
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225 gram (8 ounce) couscous
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400 gram (14 ounce) tin chopped tomatoes, drained
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1 red pepper, chopped
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1 small onion, finely chopped
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1 teaspoon caster sugar
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1 teaspoon Chilli Flakes
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zest and juice of 1 lemon
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1 teaspoon Mint Herb
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4 teaspoon Chargrilled Chicken Seasoning
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Schwartz Sea Salt and Black Pepper to season
Key Products
Instructions
- 1 Make a few cuts into the surface of each chicken breast. Brush the chicken with half the oil and grill for 15-20 minutes, turning occasionally until cooked through. Meanwhile, prepare the couscous following the packet instructions.
- 2 To make the salsa, mix together the drained tomatoes, pepper, onion, sugar and Crushed Chillies. Grate the zest of the lemon into a separate dish and squeeze the juice from half the lemon into the tomato mixture. Season and stir well.
- 3 Sprinkle the Chargrilled Chicken Seasoning over each chicken breast and grill for a further 2-3 minutes.
- 4 Fluff up the couscous with a fork and squeeze in the remaining lemon juice. Stir in the lemon zest, Mint and remaining oil.
- 5 Spoon the couscous onto serving plates and top with the chicken and a spoonful of salsa.
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