Chargrilled chicken breasts recipe
A clean and healthy recipe, served with chips and a vibrant tomato salsa - this chargrilled chicken breast dinner is super easy to make and guaranteed to please even the fussiest of eaters.
See method- Serves 4
- 10mins to prepare, 50mins to cook and 30mins to marinate
- 409 calories / serving
- Dairy-free
- Healthy
Ingredients
- 4 baking potatoes
- 2tbsp sunflower oil
- 1tbsp piri piri seasoning
- 4 skinless chicken breasts
- 1 lime, juiced and zested, plus extra wedges to serve
- 2 tbsp honey
For the salsa
- ½ red onion, finely chopped
- 4 large tomatoes, deseeded and chopped
- ½ lime, juiced
- ½ red chilli, finely chopped
- 2tbsp fresh, chopped coriander
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Shop ingredientsEach serving contains
- Energy
- 1725kJ 409.0kcal
- Fat
- 8g
- Saturates
- 1g
- Salt
- 0.5g
- Sugars
- 13g
of the Reference intake
Carbohydrate 45.5gProtein 36.5gFibre 5.2g
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- Preheat the oven to gas 6, 200°C, fan 180°C.
- Cut the potatoes into thick wedges and place in a roasting tin with the oil. Sprinkle with the piri piri seasoning and roast for 45 minutes.
- Meanwhile, place the chicken breasts between clingfilm and bash with a rolling pin until flattened slightly. Put the lime juice and zest, and honey in a large dish. Season to taste and add the chicken and toss to coat. Leave to marinate for 30 minutes while the potatoes are cooking.
- To make the salsa, mix the red onion with the tomatoes, lime juice, chilli and coriander and chill until ready to serve.
- Heat a griddle pan and cook the chicken for 5-6 minutes on each side until tender and cooked through with no pink showing. Serve with the oven chips, salsa and lime wedges.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
