Fruity chicken breast with salad

Coriander, ginger and mango add new, unusual and delicious flavours to this fruity chicken dish

What you need:

• 1 large chicken breast, skinless, boneless
• 1 tbs olive oil
• 2 tsp COOK ART Coriander, ginger & mango

For salad:

• Mixed salad leaves e.g. rocket, spinach, ruby chard, lambs lettuce
• Avocado
• Cherry tomatoes
• Lemon, vinegar, oil, salt and pepper to dress

What you do:

1. Brush a chicken breast with a little olive oil, sprinkle over 2 tsp COOK ART Coriander, Ginger & Mango spice blend per breast.
2. Cover loosely with foil and bake in a pre-heated oven at 200°C, 400°F, Gas Mark 6 for 25-30 minutes, or until chicken is cooked through.
3. Serve sliced on top of the salad.

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