Mexican Chicken Salsa

Mexican Chicken Salsa 

Serves 4

 

Full Choice 2½ pts per serving

No Count Recipe

 

4 x skinless, boneless chicken breasts

1 small onion, chopped

150ml passata

4 tsp tomato puree

pinch salt

1 tsp ground cumin

1 tsp ground coriander

juice of 2 limes

2 tbsp coarse black pepper

3 tbsp fresh chopped coriander

 

For the salsa, mix the onion with the remaining ingredients, reserving 1 tbsp fresh coriander.

 

Spoon over the chicken breasts and marinate for at least 4 hours in the fridge.

 

Grill for 25-30 mins, turning the breasts once and brushing occasionally with the remaining sauce, until the chicken is tender and the edges are tinged black.

 

Serve sprinkled with the remaining coriander.