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Chicken with Tomato and Pineapple Salsa
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Poultry
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Serves: 4
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1. Dice tomatoes and remove seeds, chop mint.
2. In a bowl combine the tomatoes, mint, drained pineapple, juices and mix. Season to taste.
3. Cook seasoned potato wedges in oven until golden brown.
4. BBQ chicken breast.
5. Lay spinach leaves on serving plates, place chicken in the centre and surround with wedges. Top with salsa.
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| Tomato | | 3 | each |
| Chicken Breast | | 500 | g |
| Pineapple, crushed | | 440 | g |
| Potato Wedges | | 400 | g |
| Tomato Juice | | 2 | Tbsp |
| Pineapple Juice | | 2 | Tbsp |
| Mint | | 2 | tsp |
| Salt | | 0.5 | tsp |
| Pepper | | 1 | tsp |
| Baby Spinach Leaves | | 100 | g |
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| NUTRITION INFORMATION |
| Serving size: * |
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Average Quantity per Serving |
Average Quantity per 100g |
| Energy |
* |
* |
| Protein |
* |
* |
| Fat, Total |
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* |
| - Saturated |
* |
* |
| Carbohydrate |
* |
* |
| - Sugars |
* |
* |
| Sodium |
* |
* |
* Available for subscribers only
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