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.
