Grilled Chicken with Peach Mango Salsa

A bright, energising meal that supports steady blood sugar. Perfect for a light lunch or easy supper, especially if you want something fresh that still gives you good quality protein.

This recipe balances lean protein, healthy fats and colourful fibre rich fruit and veg. The chicken helps keep you full and steady your energy. The avocado and olive oil support skin and hormone health. The peach and mango bring a natural sweetness with extra vitamin C for collagen and immunity.

Serves 2

Ingredients

For the chicken

• 283 g boneless skinless chicken thighs (10 oz)

• 30 ml extra virgin olive oil (2 tbsp)

• 16 g chilli powder (1 tbsp)

• 3 g sea salt (½ tsp)

For the salsa

• ½ avocado, diced

• 75 g cherry tomatoes, chopped (½ cup)

• 1 peach, chopped

• 30 g red onion, finely chopped (2 tbsp)

• Juice of 1 lime

• 2 g coriander, finely chopped (1 tbsp)

• 50 g mango, diced (⅓ cup) for natural sweetness and extra vitamin C

Directions

1. Preheat your grill to medium.

2. In a bowl, mix the chicken thighs with the olive oil, chilli powder and half the salt. Coat well.

3. Grill the chicken for 7 to 8 minutes on each side until cooked through and the juices run clear.

4. Remove from the heat and let the chicken rest for 5 minutes so it stays juicy.

5. While the chicken rests, combine all the salsa ingredients in a small bowl and stir gently.

6. Slice the chicken, top with the peach mango salsa and serve straight away.

Macros per serving

• Protein: 28 g

• Carbohydrates: 20 g

• Fat: 14 g

• Fibre: 4 g

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