The second dish that I paired the lovely Kiwi Salsa with, was chicken. I know that many people prefer to eat fish and seafood nowadays, but if you are able to get hold of organic, fresh, healthy chicken, then that makes this dish even tastier.
I’m sure that this versatile Kiwi Salsa could be added to salads, pasta dishes, or even enjoyed with curry dishes. If you do try it, let me know.
Try this quick and easy, one-pan meal any day of the week!
To get the recipe for my Kiwi Salsa, click here:
Chicken fillets with Kiwi Salsa
(gluten-free, egg free, nut free, sugar free, corn free, soy free, dairy free, sesame free)
Prep time: 5 minutes
Cooking time: 10-20 minutes
The Kiwi Salsa can be kept refrigerated for at least two days.
- Kiwi Salsa (see recipe above)
- 5 deboned, skinless chicken fillets (more or less 200g)
- Sea salt and ground black pepper, according to preference
- olive oil, for frying
- Rinse the chicken fillets under running water
- Pat dry
- Season the chicken fillets with salt and pepper (and any other spice you prefer)
- Heat a non-stick pan (or other) and add a little olive oil
- Place the chicken fillets into the pan, and cook thoroughly on both sides
- When the chicken is almost done (you can tell by using a fork to gently open the meat and if there is no more pinkish colour, then it is cooked), spoon the Kiwi Salsa on top of the chicken and heat through. Do not stir the contents of the pan around, unless you like it that way.
- Remove from heat and serve immediately, on a bed of rice