Mediterranean Light Chicken with Tomato Mango Salsa

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I call this chicken Mediterranean because it is merinated in lots of fresh oregano, thyme and rosemary with lots of olive oil and fresh lemon juice, and it is topped with feta cheese. I call this chicken light because other than marination, no oil has been used anywhere, it is grilled and it is a perfect accompaniment for any salad.

Again, no recipe required. Just a method. Marinate boneless chicken in EVOO, lemon juice, salt, pepper, fresh herbs all chopped – for about 2 hours. Again, overnight is the best as it developes great flavour in chicken. When ready to use, grill it. When ready to serve, top it with crumbled feta and place the chicken under broiler so that the cheese gets a little brown hue.

This is my 30 minutes recipe, perfect for weeknight supper as well as an elegant weekend dinner.

And now onto Salsa. This was the quickest and tastiest salsa I ever made. Chopped tomatoes and mangoes, a pinch of oregano, lemon juice, EVOO, salt and pepper and green onions with some chopped cilantro. done. here it is...