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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is one of those recipes that will set you on your hiney depending on the fire that you put in it - but the flavor is so different and delicious!! Ingredients:
4 boneless skinless chicken breasts |
extra virgin olive oil |
salt & freshly ground black pepper |
4 ripe plum tomatoes, peeled and diced finely |
1 mild onions or 1 bunch spring onion, peeled and diced finely |
1 medium fresh chili pepper, de-seeded and chopped finely (or use a hot chili, and get a hotter flavor) |
1 teaspoon caster sugar |
2 tablespoons mitsukan rice vinegar |
1 ripe avocado, peeled and diced finely dipped in juice of 1 lemon (optional) |
fresh coriander leaves, washed |
Directions:
1. Preheat oven to 350°F Place chicken breasts into a lightly oiled ovenproof dish. Season with salt and pepper on both sides. Loosely cover with foil and cook for about 25 minutes. Leave to cool.
2. To make salsa, mix together tomatoes, onions, and chill. Season with salt and sugar. Add vinegar. If using avocado, add to salsa at this point, mixing carefully.
3. To serve, either thinly slice or shred chicken and place on a serving dish. Cover with salsa and sprinkle with coriander leaves.
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