Tex-mex chicken with avocado and tomato salsa
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Single boneless Tegel chicken breasts | |
| 2 | tablespoons | Olive oil |
| 1 | teaspoon | Ground coriander |
| 1 | teaspoon | Ground cumin |
| 2 | Limes or 1 lemon; Juice of | |
| Sour cream | ||
| Corn chips | ||
| Crisp green salad | ||
| 1 | Pinches chilli powder | |
| 1 | 420 g can Watties Mexican tomatoes | |
| 2 | Avocados; peeled, seeded and | |
| ; diced | ||
| 1 | Red or green chilli; deseeded and | |
| ; chopped finely | ||
| 1 | Onion; finely chopped | |
| 2 | tablespoons | Fresh coriander; chopped |
| 1 | tablespoon | Watties tomato puree |
| Salt and ground black pepper | ||
Directions
THE CHICKEN
TO SERVE
THE SALSA
Mix together the lime juice, cumin and ground coriander, and brush over the chicken.
Pan fry in the olive oil or grill, brushed with the olive oil, for 8-10 minutes until cooked (no pink juices).
Meanwhile, place the onion, tomato puree, fresh coriander, fresh chilli, ½ avocado, and ¼ can of Mexican tomatoes into a food processor. Blend slightly until all combined, then season.
Place the remaining Mexican tomatoes and diced avocado into a bowl. Add the chunky puree, mix well and check the seasoning again.
Place a couple of tablespoons of salsa onto a serving plate and crown with a grilled chicken breast.
Place the green salad on the side, push the corn chips into the salsa, add a dash of sour cream, a pinch of chilli powder, and join the spicy South Americans for dinner!
" Well it certainly sounds spicy!!" - Jude Converted by MC_Buster.
Converted by MM_Buster v2.0l.