Grilled Chicken with Tomato and Mint Salsa

Here's an easy chicken dish with a tasty salsa to spice it up! For a twist, serve it cold as a chicken salad - or slice the chicken and make a great lunchtime wrap!

Ingredients

350 g tomato(s), cherry, halved
1 portion fresh red chilli(s), deseeded, finely chopped
1/2 medium onion(s), finely chopped
1 tablespoon vinegar, white wine
1 tablespoon fresh mint, chopped
500 g chicken breast, uncooked, skinless, sliced into 8 pieces
5 spray low-fat cooking spray
1/2 portion lemon(s), cut into wedges

Instructions

To prepare salsa: Combine the tomatoes, chilli, onion, vinegar and mint in a bowl. Toss well to combine. Season to taste with salt and pepper. Set aside.

Season the chicken with salt and pepper. Heat a large non-stick frying pan or grill over high heat. Spray with low fat cooking spray.

Cook chicken in a single layer for 2 minutes each side, or until chicken turns white around the edges. Turn and cook for a further 1-2 minutes or until chicken is golden and cooked through.

Note

Serve chicken with salsa and garnish with lemon wedges For a fruity variation on this savoury salsa, substitute sliced fresh strawberries for the tomatoes. Any leftover cooked chicken breast can be stored in an airtight container in the fridge for 1-2 days.