Prep & Cooking Time: 35 mins
Makes: 6 serves.
Nutritional info per serve:
306 calories, 42.8g protein, 17.4g carbohydrates, 2.2g fibre, 7.3g fat (1.3g saturated).
- 6 skinless chicken breast fillets (800g)
- canola spray oil
- juice of 2 lemons, freshly squeezed
- 2 tbls honey
- 1 tbls olive oil
- freshly cracked pepper
- juice of 1 fresh lime
- 2 tbls of stevia
- bunch of fresh chives, finely chopped
- 1 large red capsicum, deseeded, and finely chopped
- 4 roma tomatoes, deseeded, finely chopped
- 1 continental cucumber, finely chopped
- 1 large red onion, finely chopped
Step 1: Prep chicken marinade. Place all marinade ingredients in to a mixing bowl. Gently whisk to combine.
Step 2: Place chicken fillets in marinade, coat well and then cover with clear plastic film/cling wrap and refrigerate for 10–15 minutes.
Step 3: Preheat oven to 200°C. Lightly spray oven tray with oil and line with a sheet of baking paper.
Step 4: Prep salsa. Place all ingredients except the lime juice and stevia into a mixing bowl. Gently toss together. Combine lime juice and stevia in a cup, gently whisk and pour over salsa ingredients. Cover with plastic cling wrap and refrigerate.
Step 5: Remove chicken from fridge, drain marinade and transfer chicken to oven tray. Set fillets evenly apart. (This will ensure they will cook evenly). Place in oven and bake, uncovered for 20 minutes until cooked through, and brown on top.
Step 6: Plate up chicken, top with salsa and drizzle with flaxseed oil if desired.