Marinade: Take the Greek yoghurt and pour it into a bowl. Add the ground cumin, 1/2tsp paprika, dried chilli, lemon juice, salt, pepper and the scallions with the roasted garlic (roast garlic is made by placing a clove in the oven until it naturally pops out of its skin). Give all of these ingredients a stir so that they are mixed well. Place the breasts in the marinade and leave for at least 4 hours or preferably overnight. Vinaigrette: Put the mango, cucumber, spring onions, red chilli, red pepper and a dash of lemon juice in a bowl. Mix well, add some salt and pepper, sugar, coriander and some olive oil and mix again. Take a chicken breast, removing excess marinade and place on the griddle. The breast should be nicely marked on each side. Reduce the heat and cook the chicken through well for 12-15 minutes. You can transfer the breasts to the oven to finish cooking if a griddle is not available. To finish, pop the chicken on a dish and add the salsa.
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|Serving Size: 1 Serving (4703g)|
|Recipe Makes: 1|
|Calories from Fat: 695 (14%)|
|Amt Per Serving||% DV|
|Total Fat 77.2g||103 %|
|Saturated Fat 16.9g||85 %|
|Monounsaturated Fat 31.8g|
|Polyunsanturated Fat 14.5g|
|Cholesterol 2195mg||675 %|
|Sodium 2678mg||92 %|
|Potassium 11617.1mg||306 %|
|Total Carbohydrate 95.9g||28 %|
|Dietary Fiber 12.6g||50 %|
|Sugars, other 83.3g|
|Protein 892.9g||1276 %|
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Calories per serving: 4850
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