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Chicken Salsa

Chicken Salsa


Warm Mexican style dish.


  • 1 skinless chicken breast (or 200 g), cut into thin bite size pieces
  • ½ cup mixture: broccoli florets and finely sliced capsicum
  • ½ cup mushrooms, finely sliced
  • ½ clove garlic, crushed
  • ½ teaspoon tomato paste
  • ¼ cup water
  • Sea salt and cracked pepper to taste
  • Olive oil for cooking
  • Garnishing of fresh chopped parsley


  • Mix together (and leave to stand) water, tomato paste, sea salt and pepper.
  • Coat frypan with olive oil.
  • Over moderate heat, add crushed garlic, chicken, mushrooms, broccoli and capsicum.
  • Keep mixing and tossing until chicken is cooked, then add tomato mixture, stirring well until evenly mixed through.

(Recipe credit Metagenics)

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