Chicken with Green Olive Salsa

INGREDIENTS

• 1 clove garlic, crushed
  
• 1/2 tsp. honey, warmed
  
• 1/4 cup Prenzel Lemon Rice Bran Oil
  
• 1/4 cup fresh oregano, chopped
  
• 2 chicken breasts
  
• 1 cup green stuffed olives, finely sliced
  
• 1 green pepper, deseeded and finely diced
  
• 4 spring onions, finely chopped
  
• 1/2 red onion, finely diced
  
• 2 Tbsp Prenzel Lemon Rice Bran Oil
  
• 2 Tbsp Prenzel Sauvignon Blanc Vinegar

METHOD

In a small bowl whisk together the garlic, honey, lemon oil and oregano.

Season the chicken to taste and put into a shallow dish. Pour marinade over, turn to coat both sides then leave to marinate.

For the salsa, combine olives, green pepper, spring onions and red onion. Pour in oil and vinegar and season to taste.

Toss salsa with a spoon and transfer to a serving bowl.

Barbecue or grill chicken until cooked.

Top each chicken breast with the salsa and serve with a crispy salad and baked potatoes.