SPICY CHICKEN BREASTS WITH TOMATO SALSA

1 tbsp smoked paprika

2 tsp dried oregano

Leaves of 3 sprigs of thyme

¼ tsp cayenne pepper

½ tsp smoked sea salt flakes

2 garlic cloves, crushed

2 tbsp olive oil

4 skinless chicken breasts

For the tomato salsa

250 g tomatoes, diced

2 garlic cloves, finely chopped

1 red chilli finely chopped (optional)

4 spring onions, finely chopped

Bunch fresh coriander, chopped

2 tbsp extra-virgin olive oil

First, make the spice paste; combine the paprika, oregano, thyme, cayenne pepper, salt, garlic and olive oil in a small bowl and set aside

Lay the chicken breasts on a chopping board and cut through each horizontally, being careful not to cut all the way through to the other side; open out the breasts so they resemble butterflies

Rub the spice paste all over the chicken, then put the chicken in a shallow dish, cover and chill for 2-3 hours to marinate

Mix all the salsa ingredients together in a bowl with some seasoning; cover and chill

Take the chicken out of the fridge 15 minutes before you are ready to cook it; heat a griddle pan to medium heat; cook the chicken for 4 minutes each side until cooked through; serve with the salsa

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SPICY CHICKEN BREASTS WITH TOMATO SALSA