Ingredients
For the chicken
4 Large Chicken Breasts
1/2 cup Gluten free flour
3 Garlic Cloves, crushed
Lime zest
2 tbsp Extra virgin olive oil
Salt & pepper
Mango Salsa
1 Large mango
1/2 Red chilli, sliced thinly
1/4 Large cucumber, diced
1/2 red onion, diced very small
Small handful coriander (cilantro) , roughly shredded
3 Mint leaves, roughly shredded
Juice of one line
Sweet Potato Fries with a kick
3 Large sweet potatoes, sliced into chunky fries
1 tbsp Sugar
1 tbsp Smoked Paprika
1 tbsp Chipotle powder
3 Sprays of extra virgin olive oil
Salt & pepper to season
Cooking Instructions
Sweet Potato Fries with a kick
Peel and cut the sweet potatoes into chunky fries. Spread on a baking tray, spray with the extra virgin olive oil spray and rub your hands over each of the fries, making sure each is covered in oil. Sprinkle the smoked paprika, chipotle, sugar, salt and pepper over the top. Preheat the oven to 200C (400F) and bake for 30minutes (or until the edges begin to brown).
Crispy Garlic Chicken
Place the chicken breasts in between parchment paper and cover. Take a rolling pin/meat pounder (or something heavy) and beat the chicken until it is flattened into 1/2 inch thickness.
In a bowl, add the gluten free flour, crushed garlic, lime zest, salt and pepper and then cover the chicken in the mixture, patting off any excess.
Heat the oil in a large pan on a medium heat and then fry the chicken breasts, letting it cook on each side (without touching) for 3-4minutes. The chicken should be crisp and golden brown.
Spicy Mango Salsa
Combine the mango, chilli, cucumber, red onion, coriander (cilantro), mint leaves, and juice of one lime in a bowl. Mix well and season to taste.
Serves 4.