Chicken with mango and pepper salsa

Serves 2

Here is a tasty dish that combines lots of the essential ingredients needed for good eye health. It's a good choice when you want to make something quick and easy that the whole family will enjoy. It's perfect for January too, when many people are watching their weight. If it's more convenient, you can marinade the chicken the night before.

Ingredients

2 skinless chicken breats
1 tbsp honey
1 tsp freshly grated ginger
2 tbsp sweet chilli sauce
150ml white wine
Juice and zest from one lime
1 small mango, finely chopped
Half a yellow pepper, finely chopped
Half a red onion, finely chopped
Fresh coriander leaves

Method

Pre-heat the oven to 220°C/Gas Mark 7.

Score each chicken breast with a sharp knife and place in a bowl.

Mix the honey, ginger, chilli sauce and half the lime juice and zest, and pour over the chicken, making sure it is well coated.

Cover the bowl with cling film and leave in the fridge for a couple of hours.

Meanwhile, make the salsa by mixing together the mango, pepper, onion and remaining lime (use a food processor to make it easier).

Place the chicken in a heatproof baking dish, drizzle with a tablespoon of the marinade juices and bake for 25-30 minutes or until the chicken is cooked through.

Put the remaining marinade juices and the white wine into a small saucepan, bring to boil and simmer for 5 minutes to make a sauce.

Pour the sauce over the chicken and serve with the salsa. Garnish with scattered coriander leaves. Serve with sweet potato wedges and broccoli.