As part of our stay-fit-eat-healthy plan, I decided to try out this recipe. I have since modified the original recipe (it was actually grilled chicken sandwiches) in order to make use with what I have in the fridge. The resulting dish was awesome, with a lots of flavours and I took care not to over-grill the chicken breasts.
Pan-Grilled Southwest Chicken
4 chicken breasts without skin
1 sprig of cilantro, finely chopped
1 clove garlic, minced
1 red chilli padi, deseeded and minced
Finely grated lemon zest (I used half a lemon)
1 1/2 tsp salt
1/4 tsp ground pepper
1/4 tsp dried chilli flakes
1 tbsp olive oil
- Combine all marinade ingredients in a small bowl until well mixed. Rub marinade onto chicken breasts, placed in a medium bowl and covered with cling wrap. Allow to refrigerate for 1 hour. In the meantime work on the salsa and the potato and egg salad
- Heat up 1 tsp vegetable oil on a non-stick pan
- Grill the marinated chicken on heated pan until no longer pink in center and juices run clear, roughly about 4-5 minutes on each side.
Tomato salsa
2 sprigs cilantro, roughly chopped
1 clove garlic, minced
1 shallot, finely sliced
2 medium-sized ripe tomatoes, deseeded and cubed
2 tbsp lemon juice
Salt and pepper to taste
- Mix well all ingredients in a serving bowl, cover with cling wrap and refrigerate till time to serve
Potato and egg salad
2 medium-sized potatoes, peeled and boiled whole in salted water till soft
2 hard-boiled eggs, cubed
2 tsps butter
Salt and pepper to taste
- Mash potatoes with a fork. While mash is still warm, quickly work in the butter. Add in cubed eggs and mix well. Season well with salt and pepper
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