1 tsp cracked black pepper
2 tbsp finely chopped fresh oregano
2 tsp sweet paprika
1 tsp dried chilli flakes
2 cloves garlic, crushed
2 tsp olive oil
1 small red onion (100g) chopped coarsely
1 medium green pepper (200g) chopped coarsely
2 tbsp coarsely chopped fresh coriander
2 tbsp olive oil
2 tbsp lime juice
- Place chicken in large bowl with combined remaining ingredients; toss chicken to coat in mixture. Cover; refrigerate 15 minutes.
- Meanwhile, make chunky salsa by combining ingredients in medium bowl.
- Cook chicken in large lightly oiled non-stick frying pan until cooked through.
- Serve chicken with salsa.
Per serving: 3.9g carbohydrate; 8.7g total fat (1.7g saturated fat); 1085kJ (259 cal): 40.3g protein