Caribbean Coconut and Lime Chicken
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For the bruschetta:
10 cherry or plum tomatoes, quartered
2 cloves garlic, minced
1 tbsp lemon juice
½ tsp salt
2 tbsp olive oil
½ tsp dried basil, or a handful of fresh chopped basil leaves
1 tsp Lemon Pepper
Preheat the oven to 200°C. Make the bruschetta by mixing all the ingredients in a bowl. Set aside to let the flavours set.
In a bowl, sprinkle the chicken with the Wild Herb Sea Salt and Smoked Garlic Powder. Coat each side of the chicken.
Add a glug of olive oil to a baking tray and place the chicken on the tray. Add another glug of oil on top.
Place the chicken in the oven and cook for 20-30 minutes, until cooked through. 5 minutes before taking the chicken out, place a slice of mozzarella on each chicken breast and cook until the cheese has melted.
To serve, spread a teaspoon of pesto on each chicken breast. Add a helping of bruschetta and serve with a squeeze of lemon.