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:

Brush a chicken breast with a little olive oil, sprinkle over 2 tsp COOK ART Coriander, Ginger & Mango spice blend per breast.
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.
Serve sliced on top of the salad.

Schwartz

If you really enjoy cooking and have a passion for food, the new Schwartz COOK ART range will help to inspire you and allow you to create food that is noticeably and deliciously different.

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