• 4servings
  • 25minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, C, E
MineralsSelenium, Manganese, Iron, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 chicken breast fillets

  2. 2tsp coriander seeds

  3. 2 large garlic cloves

  4. Zest and juice of 2 limes

  5. 2 tsp smoked paprika

  6. 1/2 x 145g bag watercress, rocket and spinach salad

  7. 200g tub fresh vine ripened tomato salsa dip

Instructions Jump to Ingredients ↑

  1. Make sure your barbecue is really hot.

  2. Slice through the centre of each chicken breast horizontally but dont quite cut them in half. Open the fillets out so they lie flat.

  3. Using a pestle and mortar, crush the coriander seeds roughly. Add the garlic cloves and lime zest, then pound to make a coarse paste. Add the lime juice and the paprika, then season and mix again until well blended.

  4. Rub the mixture into the chicken breasts and leave to marinate for 5 mins.

  5. Cook the butterflied chicken breasts on the barbecue for 5-10 mins on each side or until cooked through and lightly charred. Alternatively, cook under a grill, set to high. Serve with the salad and salsa.


Send feedback