Calories: 458 Preparation: 40 mins Cooking: 25 mins Serves: 4
4 chicken breasts
1 tsp chilli oil
3 tbsp olive oil
Grated rind and juice of ½ lemon
1 large red chilli, de-seeded and finely chopped
Salt and black pepper
1 red pepper, de-seeded and finely chopped
½ cucumber, finely diced
1 beef tomato, peeled, de-seeded and finely chopped
1 stick celery, finely chopped
1 x 85g/3oz pack watercress, chopped
1 sprig mint, chopped
1 tbsp extra virgin olive oil
Mix together the chilli oil, olive oil, lemon zest and juice, half the red chilli and some seasoning. Pour over the chicken and marinate for at least one hour.
For the salsa
Mix the remaining chilli, pepper, cucumber, tomato and celery. Add the chopped watercress and mint and stir in the olive oil.
Grill the chicken, turning halfway through cooking (about 25 minutes). Spoon the salsa onto the plates, place the chicken on top and serve with a watercress salad.
Fat: 34g Saturated Fat: 9g Carbohydrate: 5g Protein: 34g Fibre: 2g Salt: 0.65g