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Ingredients

Serves:
show / hide ingredients
chicken breast 350 g
lime 1 pc
olive oil 1 tbsp
sweet pepper 150 g
tomatoes 130 g
ground black pepper
salt
For the salsa
cucumber 80 g
avocado ½ pc
lemon juice 1 tsp
parsley 2 sprigs
olive oil 1 tsp
ground black pepper to taste
salt to taste

Nutritional information

cal
95,27
prot
9,7
fat
4,81
carbs
2,65
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Chicken breasts with grilled vegetables and salsa

Chicken breasts with grilled vegetables and salsa

Ingredients

  • For the salsa

Spicy grilled chicken breasts and a great side – vegetable salsa with a Mexican touch. Salsa is translated as a sauce. Salsa may be a classical sauce or a Mexican one, i.e. consisting from fresh minced vegetables with some hot or piquant ingredient. We used lime juice and spices to get such an effect. If you spread the salsa over a toasted bread slice, you’ll have an original and flavourful appetizer.


Ann Kolesnikova

Recipe author

She was born and grew up in Almaty. Currently she lives in the capital of Kazakhstan, Astana. Twice mom and a loving wife. With great pleasure Ann preparing for the family and trying to indulge her family with homemade pastry every day. Passion for food photography smoothly moved into a permanent job and now Ann successfully photographs for herself, developing her blog in instagram, and also takes a picture of step-by-step recipes and sells her photos on photostocks.

Steps

1
Done

Step 1

Prepare the ingredients. Wash the vegetables and the herbs.

2
Done

Step 2

Wash the two chicken breasts thoroughly, pat dry. Wrap in a cling film and beat till you have a thin slice. Make the marinade for the breasts: squeeze 1 tbsp lime juice, add salt and spices and mix well. Rub the breasts with the marinade and leave for 10-15 mins.

3
Done

Step 3

Zest 1 tsp lime and squeeze 3 tbsp lime juice. In a bowl combine the zest, juice and olive oil and mix well.

4
Done

Step 4

Wash the tomatoes and pepper, remove the core, seeds and membranes from the pepper. Slice the tomatoes and cut the pepper in strips. Brush the vegetables with the lime and oil dressing.

5
Done

Step 5

Heat a grill pan and fry the vegetables for 7-8 mins, turning once. Don’t add any oil. Transfer the cooked vegetables into a bowl. If you don’t have a grill pan, use the grill mode in your oven (preheat it at the medium power first). Or you may cook the vegetables and chicken oven a brazier.

6
Done

Step 6

Grill the chicken till golden for 10 mins.

7
Done

Step 7

Make the salsa: wash the cucumbers, peel and deseed, then dice finely. Wash peel and dice the avocado as well. It is easy to halve the avocado if you cut the avocado lengthwise around the seed and then twist the halves to expose the pit. Wash and mince the herbs. In a bowl combine the cucumbers, avocado, herbs, salt, pepper, lemon juice and a drop of olive oil. Mix everything well.

8
Done

Step 8

Chicken breasts with vegetables are done! Serve hot with grilled vegetables and salsa. Enjoy your meal!

Tips:

If you grind the ingredients for the salsa in a blender, you will get a great sauce for meat.

Chicken breasts with grilled vegetables and salsa

Spicy grilled chicken breasts and a great side – vegetable salsa with a Mexican touch. Salsa is translated as a sauce. Salsa may be a classical sauce or a Mexican one, i.e. consisting from fresh minced vegetables with some hot or piquant ingredient. We used lime juice and spices to get such an effect. If you spread the salsa over a toasted bread slice, you’ll have an original and flavourful appetizer.

  • Автор рецепта:
  • После приготовления вы получите 2
  • Время приготовления: 40 mins

Ингредиенты

  • 350 g chicken breast
  • 1 pc lime
  • 1 tbsp olive oil
  • 150 g sweet pepper
  • 130 g tomatoes
  • ground black pepper
  • salt
  • 80 g cucumber
  • ½ pc avocado
  • 1 tsp lemon juice
  • 2 sprigs parsley
  • 1 tsp olive oil
  • to taste ground black pepper
  • to taste salt

Способ приготовления

  • Prepare the ingredients. Wash the vegetables and the herbs.

  • Wash the two chicken breasts thoroughly, pat dry. Wrap in a cling film and beat till you have a thin slice. Make the marinade for the breasts: squeeze 1 tbsp lime juice, add salt and spices and mix well. Rub the breasts with the marinade and leave for 10-15 mins.

  • Zest 1 tsp lime and squeeze 3 tbsp lime juice. In a bowl combine the zest, juice and olive oil and mix well.

  • Wash the tomatoes and pepper, remove the core, seeds and membranes from the pepper. Slice the tomatoes and cut the pepper in strips. Brush the vegetables with the lime and oil dressing.

  • Heat a grill pan and fry the vegetables for 7-8 mins, turning once. Don’t add any oil. Transfer the cooked vegetables into a bowl. If you don’t have a grill pan, use the grill mode in your oven (preheat it at the medium power first). Or you may cook the vegetables and chicken oven a brazier.

  • Grill the chicken till golden for 10 mins.

  • Make the salsa: wash the cucumbers, peel and deseed, then dice finely. Wash peel and dice the avocado as well. It is easy to halve the avocado if you cut the avocado lengthwise around the seed and then twist the halves to expose the pit. Wash and mince the herbs. In a bowl combine the cucumbers, avocado, herbs, salt, pepper, lemon juice and a drop of olive oil. Mix everything well.

  • Chicken breasts with vegetables are done! Serve hot with grilled vegetables and salsa. Enjoy your meal!

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Vegetarian burger with mushroom chop, sesame sauce and pickled onions
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