Grilled chicken with tomato and mint salsa
350 g, halved
fresh red chilli
1 whole, deseeded, finely chopped
½ medium, finely chopped
white wine vinegar
1 tbs, chopped
1 x 3 second spray(s)
skinless chicken breast
450 g, sliced into 8 pieces
½ medium, cut into wedges
- To prepare the 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 oil.
- 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.
- Serve chicken with salsa and garnish with lemon wedges.