Salsa Chicken
4 x 125 g (5 oz) boneless, skinless chicken breasts
4 tbs olive oil
225 g (8 oz) couscous
400 g (14 oz) tin chopped tomatoes, drained
1 red pepper, chopped
1 small onion, finely chopped
1 tsp caster sugar
1 tsp Schwartz Chillies Crushed
1 lemon, zest and juice
1 tsp Schwartz Mint
1 tsp Schwartz Chargrilled Chicken Grill & Sizzle Seasoning
Make a few cuts into the surface of each chicken breast. Brush
the chicken with half the oil and grill for 15-20 minutes, turning
occasionally until cooked through. Meanwhile, prepare the couscous
following the packet instructions.
To make the salsa, mix together the drained tomatoes, pepper, onion,
sugar and Crushed Chillies. Grate the zest of the lemon into a separate
dish and squeeze the juice from half the lemon into the tomato mixture.
Season and stir well.
Fluff up the couscous with a fork and squeeze in the remaining
lemon juice. Stir in the lemon zest, Mint and remaining oil.
Sprinkle the Chargrilled Chicken Seasoning over each chicken breast
and grill for a further 2-3 minutes. Spoon the couscous onto serving
plates and top with the chicken and a spoonful of salsa.
Makes 4 servings.
Many thanks to Schwartz
for letting us use this recipe.
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