Grilled Chicken Breast with Vegetable Spaghetti & Mango Chilli Relish

Serves 4

Ingredients

• 100 gms of Kookaburra Kackle (Mild Chilli Mango Relish)
• 4 organic skinless chicken breasts
• 1 teaspoon olive oil
• Sea salt and pepper to taste
• 3 carrots
• 3 zucchini
• 2 cloves garlic, crushed
• 1 red onion, sliced
• ½ chilli, finely chopped
• ¼ cup gluten-free chicken stock
• 1 leek, cut into strips
• 1 red capsicum, sliced
• 2 spring onions, sliced
• 2 tablespoons coriander, chopped

Preparation

Slice the carrots and zucchini into long strips and blanch in boiling water until soft. Drain well. Sauté garlic, onion and chilli in olive oil until soft. Add some of the stock followed by the leek and capsicum, then cook for a further few minutes until soft. Add the spring onion and coriander and season to taste. Meanwhile brush chicken breast with the olive oil, season and cook on a hot grill until cooked through. To serve, divide the vegetable spaghetti onto serving plates, top with grilled chicken and Kookaburra Kackle.