4 tbsp olive oil
6 chicken breasts, skin on
For the Salsa
4 large ripe tomatoes, cut into 2cm chunks
1 long red chili, deseeded and finely diced
¼ cucumber diced
80g pack coriander, leaves picked and chopped
20g pack basil, leaves picked and chopped
handful flat-leaf parsley, leaves picked and chopped
juice 2 limes, plus extra limes cut into wedges, to serve
6 gluten free pitta bread
Serves - 6
Heat a griddle on a medium heat, rub 1 tbsp oil all over the chicken, and season with salt and pepper.
Cook for 25 mins, turning every 5 mins, until the skin is golden and the flesh juicy and cooked through. Lift onto a plate to rest.
Put the tomatoes and cucumber in a mixing bowl, then add a good pinch of salt and a grind of pepper.
Add the remaining olive oil, chili, the juice of 1 lime. Leave to one side.
Stir in the remaining lime juice and the tomato mix, then fold through the herbs.
Slice the chicken and serve it with the gluten free pitta bread, salsa and more lime wedges for squeezing over.
This great sharing dish goes well with a few cold beers and maybe some mayo.
Recipe adapted from: Good Food