Healthy, Mexican, Poultry

Paprika Chicken with Pico de Gallo

Serves: 4

This Frank Camorra dish is a doozy.

Super simple, super healthy (haloumi aside I guess), super weekday cooking.

It is Monday night in a nutshell when you need a glimmer of hope – and possibly a vino – to know that Tuesday, Wednesday and Thursday are within reach.

Save the calories for Friday night and start the week with a Mexican-style chicken breast.

(We used the leftover Pico de Gallo with some pan-fried tuna the next night, adding olives and chopped preserved lemons… two for one and another weekday win!)

Ingredients

1 tbsp smoked paprika
1 tbsp vegetable oil
4 chicken breasts
4 large ripe tomatoes, diced
1 Spanish onion, finely diced
½ bunch coriander, leaf and stalk chopped
1 Jalapeno chilli, finely diced
2 limes, juiced
400gm haloumi cheese
Salt
Salad greens to serve

Method

  1. Mix the paprika and oil in a bowl; add the chicken and mix well until coated. Cover with clingwrap and leave to marinate for an hour.
  2. Add the tomatoes, onion, coriander, chilli and lime juice to a bowl and mix well.
  3. Heat the barbeque or grill. When hot, grill the chicken until well coloured on both sides and cooked through.
  4. Cut the haloumi into 4 eve slices and grill for a few minutes on each side. Cut into smaller pieces.
  5. Slice the chicken breasts in half and place on your plates. Place the cut haloumi around the chicken and then spoon the Pico de Gallo liberally over the chicken.
  6. Serve with the salad greens.
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