Ingham Lime & Coriander Chicken Breasts with a fresh Summer Salsa

Ingredients

• Packet of Lite Lime and Coriander Ingham Chicken Breast fillets
• ½ cup water
• 1 lime
• Bunch of fresh coriander
• Pinch of salt

A tasty twist on a guaranteed family pleaser couldn’t be easier.

Pour the water into a non-stick fry pan – up to about 2cm deep. Add salt and Ingham chicken fillets to the water.

Cut the lime in half, squeeze some juice into the water. Then add the lime and some ripped coriander.
Cover the fry pan and heat for around 5 minutes. Turn chicken over and poach for another 5 minutes, until done.

With Summer Salsa

Ingredients

• ½ telegraph cucumber
• 1 green apple
• 1 yellow capsicum
• 4 ripe tomatoes
• 4 spring onions
• Juice of 2 limes
• Chopped mint
• Grated ginger (spoonful)
• Minced garlic (spoonful)
• Olive oil (generous dollop)
• Cider vinegar (generous dollop)
• Passion fruit pulp (2 spoonfuls)
• Salt & pepper

Chop it…. Mix it….. Eat it….

Serve chicken and salsa with minted new potatoes or brown rice tossed with toasted sesame seeds and soy sauce for a superb summer meal.