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CHARGRILLED CHICKEN WITH BLUEBERRY SALSA

  • 5.0 Star
    rating
  • Timer Prep 25 min
    Cook 6 min
  • Chart 283.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Finely chop the garlic cloves. Grate and juice the limes. Finely chop the red onions. Deseed and finely chop the red chillis.

Method

  1. 1 Place each chicken breast between 2 sheets of greaseproof paper and bash with a rolling pin until about 2cm thick.
  2. 2 Place in a shallow dish and add 2 tbsp of the oil, garlic, lime zest and three-quarters of the juice.
  3. 3 Mix well, cover and chill for 1 hour.
  4. 4 To make the salsa, roughly chop the blueberries and put in a bowl with the onion, chilli, coriander, cumin, remaining oil and lime juice, and seasoning.
  5. 5 Mix well and set aside for 20 minutes, to allow the flavours to develop.
  6. 6 Heat a griddle pan until hot.
  7. 7 Add the chicken and cook for 2-3 minutes each side, until cooked through.
  8. 8 Transfer to four plates and add the salsa. Serve with rocket leaves.

5 Reviews

  • Kate

    It sounded unusual so I thought I would try it and it turned out delicious. I added some chopped up cherry tomatoes to the salsa and it was a nice addition

  • Nicole Sumpter

    Just tried this recipe! Wow, I love it. The blueberry salsa really works well and adds a tangy sweetness that really works well with the other ingredients! 5 star!

  • Emma

    Perfect! Kids and adults loved it - chicken will take longer than 2 mins per side to griddle though!

  • Kathryn

    Deceptively beautiful despite - or perhaps because of - its simplicity.

  • John

    Absolutely yummy

  • Average per serving
  • Calories 283.0kCal
  • Fat10.8g
  • Saturated2.3g
  • Salt0.44g
  • Carbohydrates10.9
  • Sugar8.9g
  • Protein30.6g
  • Fibre2.3g