Mexican chicken with potato & avocado salad
skinless chicken breast
1 tsp, (Mexican)
fresh red chilli
2 individual, (40g each) boiled, chopped
Sprinkle 125g lean chicken breast (halved horizontally) with 1 tsp Mexican chilli powder, 1 tsp olive oil and 1 tbs lime juice. Heat a frying pan. Cook chicken until cooked through. Combine ¼ avocado (chopped), ¼ long fresh red chilli (thinly sliced), 1 tbs fresh coriander leaves and 2 (40g) boiled baby (chat) potatoes (chopped). Drizzle potato mixture with lime juice and serve with chicken and 1 bunch steamed broccolini.