Lime & coriander chicken baps

Serves 4

This recipe has a lovely fresh and tangy taste - and it just highlights the good news that spring is here with longer days and even a little warmth. The chicken also forms a wonderful basis for different ingredient combinations; try garlic, tomato purée, white wine, fresh basil and substitute tomato for the mango in the relish. Alternatively, retain the coriander and mix with medium curry paste and low-fat Greek yoghurt.

Ingredients

Preparation time: 15 minutes
Cooking time: 25 minutes

4 medium chicken breasts, with any visible fat removed
3 large cloves garlic, peeled
50g fresh coriander
Zest and juice of 1 lime
Freshly ground black pepper
One-cal spray oil

Relish:

½ fresh mango
½ red chilli, deseeded and chopped
1 dessertspoon fresh coriander
2 tablespoons apple juice
¼ teaspoon mild mustard

To serve:

4 Brace's Brecon Baps
8 crisp lettuce leaves such as cos, iceberg or little gem
½ cucumber, cut into ribbons using a potato peeler

Instructions

Preheat the oven to gas mark 5, 190c, 375f.
Cut the chicken breasts into thin strips and place into a mixing bowl.
Grate the garlic, chop the coriander and, together with the lime zest, add to the chicken. Squeeze in the lime juice, add a little ground black pepper and mix well.
Spray a baking tray with a little one-cal oil, spread the chicken mixture evenly over the tray and spray again with a little oil; cook in the oven for 20 minutes.
Meanwhile, make the relish. Peel the mango, finely dice and place in a bowl; add the chilli, coriander, apple juice, mustard and mix well.
To serve, cut the Brecon Baps in half and place in the oven for five minutes. Place the lettuce on serving plates and top with cucumber ribbons.
Now put a Bap on each plate, divide the chicken between each one, top with relish and enjoy.