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Remove the skin from the chicken breast fillets. Mix all the marinade ingredients together in a large bowl.
Toss the chicken to coat in the mixture. Cover and refrigerate for 15 minutes.
Meanwhile make the chunky salsa. In a bowl mix all the vegetables and chopped herbs together. Make a dressing using the olive oil and lime juice, pour over the salsa and combine.
Cook the chicken in a lightly oiled Tefal non-stick frying pan for about 15-20 minutes until it is cooked through and piping hot.
Serve the chicken with the salsa.