For the chicken:
500g Skin on Boneless Chicken Breast
Juice of 1 lime
Zest of 1 lime
2 Tbsps. olive oil
2 cloves minced garlic
2 Tbsps. coriander stems chopped (you will use the leaves for the salsa)
1/2 green chilli finely chopped (optional but recommended)
1 tsp. honey
For the mango salsa:
1 mango diced
1 avocado diced
½ red onion diced
½ punnet diced grape cherry tomatoes
Handful of fresh chopped coriander
Juice of 1 lime
Salt/pepper to taste
1 cup of cooked grain of choice. We have served this with quinoa, but you can use rice or cous cous or whatever you like.
First preheat your oven to 180 degrees. Mix all of your marinade ingredients together and coat all over the chicken and place back in the fridge for about 30 minutes. Meanwhile prepare your preferred grain of choice. Then mix all of your salsa ingredients in a bowl, squeeze over the lime juice and season with salt/pepper. Then heat an oven proof grill pan/cast iron on the stove with some olive oil on a medium heat and once it is hot add your marinated skin on breast, skin side down. Leave this for about 3 minutes or until nice golden grill marks appear on the skin. Turn it over and do the same on the underside then place into your preheated oven for 10-15 minutes. Cut the breast in half so you have two breasts and plate up your quinoa or cooked grain then top with chicken and mango salsa.
If you don’t have a grill pan/cast iron you can just bake the chicken in the oven for approx 25-30 minutes, pan fry turning occasionally until cooked through, or bbq.