Pan-Seared Chicken with Pico de Gallo (Tomato, Lime and Coriander Salsa)

• 2 medium Chicken breast, boneless, skinless
• 1 tsp Fine sea salt
• 1 tsp Ground cumin
• 1 tsp Ancho chili powder
• 2 tbsp Extra virgin olive oil
• 250 g Cherry on the vine tomato, ripe
• 1 small Red onion
• 1 medium Jalapeno pepper
• 1 clove Garlic
• 15 g Fresh coriander
• 1 medium Lime

1. Pat the chicken dry, then season all over with the fine sea salt, ground cumin and ancho chili powder. Rub with 1 tbsp of the extra virgin olive oil.
2. Make the pico de gallo: halve the cherry tomatoes, finely dice the red onion, and finely chop the jalapeno pepper (remove the seeds for less heat). Finely grate or crush the garlic, chop the fresh coriander, then squeeze in the lime juice and add the remaining 1 tbsp olive oil; mix well.
3. Heat a frying pan over medium-high heat. Add the chicken and cook for 5 to 7 minutes on the first side until well browned.
4. Turn and cook for a further 5 to 7 minutes, lowering the heat to medium if the spices start to catch. The chicken is ready when it feels firm and the juices run clear.
5. Rest the chicken on plates for 3 minutes. Spoon the pico de gallo over the top and serve straight away.

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