Ingredients
4 (180g) skinless chicken breast fillets, trimmed
2 tablespoon chopped oregano
2 clove garlic, crushed
2 teaspoon paprika
2 teaspoon olive oil
1 teaspoon cracked black pepper
1 teaspoon crushed chilli flakes
light tortillas, to serve
lime wedges, to serve
Chunky salsa
2 large tomatoes, chopped
1 green capsicum, seeded, chopped
1 small red onion, finely chopped
1/4 cup chopped coriander
2 tablespoon lime juice
2 teaspoon extra virgin olive oil
few drops tabasco
Method
1. In a large bowl, combine chicken, oregano, garlic, paprika, olive oil, pepper and chilli. Toss well. Set aside to marinate 15 minutes.
2. To make salsa: In a bowl, combine tomatoes, capsicum, onion, coriander, lime juice, olive oil and tabasco. Set aside.
3. Preheat a lightly oiled char-grill pan or barbecue on high. Grill chicken 3-4 minutes each side, or until cooked through. Rest a few minutes. Slice.
4. Meanwhile, toast tortillas on grill. Serve sliced chicken with salsa, tortillas and extra lime wedges.
Omit the oil and add chopped pineapple or mango to the salsa.
Note
Woman's Weekly Food
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