Ingredients
|
300
|
g
|
chicken breast fillets
|
|
2
|
|
cloves garlic, crushed
|
|
1
|
tablespoon
|
fresh oregano, finely chopped
|
|
2
|
teaspoons
|
olive oil
|
|
1
|
teaspoon
|
sweet paprika
|
|
1
|
teaspoon
|
black pepper, cracked
|
|
½
|
teaspoons
|
dried chilli flakes
|
|
some
|
|
salt
|
|
Chunky salsa:
|
|
2
|
|
tomatoes, chopped coarsely
|
|
1
|
|
green capsicum, chopped coarsely
|
|
1
|
|
small red onion, chopped coarsely
|
|
2
|
tablespoons
|
lime juice
|
|
2
|
tablespoons
|
fresh coriander, chopped coarsely
|
|
2
|
teaspoons
|
olive oil
|
Posted by RiVD on Mar 18, 2011
|
|
|
Instructions
Place chicken in large bowl with combined remaining ingredients; toss chicken to coat in mixture.Cover and refrigerate 15 minutes. Meanwhile combine ingredients of chunky salsa in medium bowl.
Cook chicken in large lightly oiled non-stick frying pan until cooked through. Serve chicken with salsa.
|