Grilled Chicken With Coriander Chutney -

Grilled Chicken With Coriander Chutney

Ingredients

Olive-oil spray
2 x 175g (6oz) skinless chicken breasts
175g (6oz) basmati rice, cooked

For the chutney

25g (1oz) mint leaves
25g (1oz) coriander leaves
1 small onion, roughly chopped
1.5cm (½in) fresh root ginger, peeled and grated
1 chilli, roughly chopped
½ teaspoon cumin seeds
1 garlic clove
2 teaspoons lemon juice
1 tablespoon desiccated
Coconut, moistened in a little water

Details

Serves: 2

Method

To make the chutney, blend the ingredients in a food processor until smooth.

Lightly spray the chicken breasts with oil and cook under a hot grill for 8 minutes on each side. Serve the chicken with the chutney, basmati rice and a leaf salad.

Per serving:- 546 kcals, 7g fat, 4g saturated fat, 75g carbohydrate, 0.12g sodium

Related food category:

• Chicken, Poultry and Game