Ingredients

• 2 tbsp olive oil
• 1 chicken breast
• cut in half lengthways (use the remaining chicken breast half in another recipe)
• salt and freshly ground black pepper
• ½ onion
• peeled
• sliced
• 1 garlic clove
• peeled
• crushed with the blade of a knife
• ½ red chilli
• chopped
• 2 ripe tomatoes
• chopped
• ½ lime
• juice only
• 2 tbsp chopped fresh coriander
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh chives
• lemon wedges

Directions

• Heat one tablespoon of the oil in a frying pan over a medium heat. Add the chicken
• season
• to taste
• with salt and freshly ground black pepper. Fry for 2-3 minutes on each side
• or until pale golden-brown on both sides. Remove the chicken from the pan and set aside.
• Heat the remaining oil in the frying pan the chicken was cooked in and fry the onion
• garlic and chilli for 2-3 minutes
• or until softened. Add the tomatoes and cook for a further 2-3 minutes or until the tomatoes begin to break down.
• Return the seared chicken to the tomato stew and cook for 8-10 minutes
• or until the chicken is cooked through. (The chicken is cooked through when the juices run clear when pierced in the thickest part with a skewer.)
• To serve
• stir in the lime juice and herbs and spoon onto a serving plate. Sprinkle over the chives and garnish with the lemon wedges.