Mexican Chicken & Salsa - Parker Practice

Mexican Chicken & Salsa

Recipe Ingredients
  • 2 skinless chicken breasts, about 150g (5.oz) each
  • 2 tablespoons tomato purée
  • 1 teaspoon chipotle paste
  • finely grated zest of 1 lime
  • 1 teaspoon olive oil
  • sea salt and black pepper
  • lime wedges, to serve

FOR THE SALSA

  • 2 whole roasted peppers from a jar, drained and chopped
  • 150g (1. cups) cherry tomatoes, halved
  • 400g (14oz) can black-eyed beans, drained and rinsed
  • 100g (scant 1/2 cup) sweetcorn kernels
  • 1 red onion, finely sliced
  • 1 red chilli, sliced
  • juice of 1 lime
  • leaves from 1 bunch of coriander, chopped

Great for griddling and barbecuing – so this is perfect if you’re trying to fit one more barbecue in before the end of summer! You can roast your own peppers for 20–25 minutes in a very hot oven. Once cooled a little, squeeze out the pips and liquid, remove the skin and roughly chop the flesh.

Method

  • Place the chicken in a sandwich bag or non-metallic bowl with the tomato purée, chipotle paste and lime zest and season to taste.
  • Close (or cover) and leave to marinate in the fridge for 30 minutes or overnight if you want to get ahead. Sometimes, if I’m really pushed for time, I leave out the marinating time.
  • Heat the oil in a nonstick griddle pan and pop in the chicken. Griddle, turning occasionally, until beautifully stripy on both sides and cooked through – about 10 minutes in total.
  • Meanwhile, mix all the salsa ingredients in a large bowl and season to taste. Serve with the griddled chicken, with lime wedges to squeeze over.

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