Ingredients

• Chicken and Marinade:

  2-4 chicken breasts

  2 tsp LittlePod vanilla extract

  ¼ tsp cinnamon

  ¼ tsp garlic granules

  ¼ tsp sea salt

  ¼ tsp ground black pepper

  1 tsp oregano or thyme

  1 tsp paprika

  1 tbsp olive or rapeseed oil

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  Peach and Mango Salsa:

  100g peach, thinly sliced

  200g mango, peeled and thinly sliced

  100g roasted cherry tomatoes

  10g raisins, soaked in 20ml vanilla syrup (optional)

  5g red chilli, diced

  2g coriander leaves, chopped

  1g mint leaves, shredded

  15ml lime juice

  60ml olive oil

  1 tbsp LittlePod natural vanilla paste

  Salt and pepper to taste

Method

Chicken and Marinade:

1. Mix all the ingredients together in a bowl.
2. Pat the chicken breast dry, coat with a moderate amount of the marinade and rub in well.
3. Place in the refrigerator for 15 minutes to allow all the flavours to combine. Remove and allow to return to room temperature for five minutes.
4. Place on a baking tray and place in the over for 15 minutes or until cooked through. Remove from the oven and allow to rest for five minutes before serving.

Peach and Mango Salsa:

While the chicken is cooking, mix all the salsa ingredients together in a bowl and set them aside.

To serve:

Place a heaped tablespoon of the salsa onto a plate. Put the vanilla-rubbed chicken breast on top and serve with a potato of your choice.

This recipe was created by LittlePod ambassador and Master Chef of Great Britain, Peter Gorton.