Serves:

4

Description:

Ingredients:

Kiwifruit Salsa

• 10 ZESPRI® GREEN or GOLD Kiwifruit, peeled and diced
• 1/2 cup green onions, sliced
• 2 navel oranges, supremed
• 1 bunch coriander, chopped
• 1 red capsicum, medium diced
• 2 tomatoes, peeled and seeded
• 1 jalapeno chilli, seeds removed and diced
• 2 tablespoons brown rice vinegar
• 1 teaspoon salt
• 1 teaspoon cracked black pepper

Roasted Chicken Breast

• 4 chicken breasts, skin on
• 1 teaspoon each salt and cracked black pepper
• 2 tablespoons olive oil

Method:

Kiwifruit Salsa

1. Combine all the ingredients. Remove 1/4 of the mixture and puree it, briefly, in a food processor. Add the pureed part back into the salsa
2. Refrigerate for at least one hour before serving

Roasted Chicken Breast

1. Preheat the oven to 230°C
2. Bring a deep skillet to heat on high, and then add the olive oil. When the oil is hot, place the chicken, skin side down, into the skillet. Sear the chicken until the skin has browned (2 to 3 minutes). Turn the chicken breasts over and immediately place the skillet into the hot oven
3. Cook the chicken until the internal temperature has reached 70°C 4. Serve the chicken with a generous spoonful of the kiwifruit salsa strewn across the top of it

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