Glazed Tomato Chicken

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With a simple twist you can make chicken shine with new meaning, easy to do recipe in the oven or on the BBQ.  Serve with an avocado boat to create a perfectly balanced meal that looks tooo good to eat…only kidding-eat up!

Ingredients

Serve with

Directions

  1. Preheat the oven to 200C and line a baking tray with baking paper. Combine the melted coconut oil, Cobra Chilli Blazing Saddles Chilli Sauce and dried oregano.
  2. Coat the chicken tenderloins or breast fillets in the sauce and leave to marinade for 10 minutes, or refrigerated for 8 hours overnight.
  3. Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through.
  4. To BBQ seal chicken on the grill and then put on tray inside BBQ and close lid using the same temp and leave until cooked.
  5. While that is baking, make the avocado boats.
  6. In a small bowl combine the diced tomatoes, cucumber and corn, and stir through the Cobra Chilli Red Jalapeño Chilli Sauce.
  7. Halve the avocados and remove the seed.
  8. Fill each cavity of the avocado, where the seed was, with the corn mixture.
  9. Serve the chicken immediately with the avocado boats.
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