Chicken Breast With Melon Salsa

1. 1

   Mix melon cubes and puree, season to taste and add vinegar and mint then chill.

2. 2

   Heat 2 tbsp of oil in a skillet and cook chicken breasts over low heat for about 10 mins per side. Meanwhile, bring 1 cup water, 1 tbsp oil and 1 tsp salt to a boil. Remove from heat, add couscous and curry powder. Let swell for 2 mins then add butter and cook over low heat. Fluff with a fork then add chopped tomatoes. Serve with chicken and melon salsa on 4 plates, garnished with mint.

* Per serving · 4 servings · Values may vary.

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