#zucchini salsa

[quo-usque-tandem]

Flank steak with zucchini salsa

[quo-usque-tandem]

Flank steak with zucchini salsa

[feedingmoejoe]

Spicy Lime Chicken With Zucchini Salsa

Ingredients (Serves 2)

200g raw chicken breast, chopped

1 tsp. coconut oil

1/2 red chili, finely chopped

2 tsp. paprika

1/2 lime, freshly squeezed

Zucchini Salsa

3 zucchinis, diced

1 tomato, diced

1 cup corn kernels (defrosted)

1/2 red onion, chopped

2 garlic cloves, crushed

1 tbsp. olive oil

Method

Begin making the zucchini salsa by heating a non-stick fry pan over medium temperature and sautéing the onion, zucchini, and garlic for 5-7 minutes or until the zucchini is golden brown on both sides. Season with salt and pepper

Once cooked transfer the zucchini mix into a bowl. Mix the tomato, corn, and coriander. Drizzle the olive oil over the salsa and combine well

Meanwhile, heat coconut oil in a non-stick fry pan over medium temperature and cook the chicken breast fillets in the pan. Drizzle lime juice over the chicken and sprinkle the chopped chili and paprika over the top. Cook for a few minutes on each side or until the chicken is cooked in the center

Divide the chicken and zucchini salsa into two meals

Dish one serving of the chicken on a plate and spread the zucchini salsa over the top

Refrigerate the second serve of chicken and zucchini salsa for tomorrow’s leftover

[foodeatlove]

Pastados with courgette/zucchini salsa

The garden and the allotment are currently overflowing with produce. I am doing my best to cook with squash, beans, courgette/zucchini and the tomatoes have just started to ripen. Still to come but not quite there yet are the chillies. They are abundant and I am hoping this year to get some naga chillies, fingers crossed.   After making ravioli the other day I was thinking of what else I would do…

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