Chicken With Spicy Watercress Salsa

Serves two

Chicken, as everybody knows, is the most simple and easy thing to cook. It can be boring, however – but not with this sumptuous sauce.

Chicken is rich in protein, minerals, B vitamins and protective enzymes. Here, we add spice for the circulation, lemon zest for healthy arteries, tomato for protective lycopene and, of course, lots of watercress.

2 chicken breasts (organic if possible)
1 lemon, juiced and zest removed
1 small, hot chilli, seeds removed
1 celery stalk
1 red Romano pepper, stalk and seeds removed
Half a cucumber, peeled and seeds removed
1 large handful watercress, woody stems removed, chopped.
3 sprigs chopped mint
3 medium tomatoes cut into small chunks
6 tablespoons extra virgin olive oil


Marinate the chicken in the lemon zest and juice and half the hot chilli and leave in the fridge for at least an hour.

Meanwhile, finely chop the rest of the chilli, celery, pepper and cucumber and put into a large bowl.

Tip in the watercress, mint and tomatoes. Sprinkle over half the olive oil and mix until well combined. Set aside.

Heat a griddle pan or non-stick frying pan, pour in the rest of the olive oil and heat gently if using a frying pan.

Take the chicken out of the marinade and griddle or sauté for about 10 minutes, turn over and cover with the rest of the salsa. Continue cooking until the juices run clear.

Serve with the salsa on the side.