Mexican chicken with potato and avocado salsa
Skinless chicken breast
450 g, (4 x 125g fillets)
2 tsp, Mexican
2 clove(s), crushed
¼ cup(s), (60ml)
1 tbs, (20ml)
1 medium, peeled, diced
2 tbs, finely chopped
Fresh red chilli
1 whole, deseeded, thinly sliced
2 bunch(es), trimmed, coarsely chopped
1 medium, wedges, to serve
1 x 3 second spray(s)
- Cut each chicken breast in half through the centre to make 8 thin f illets. Combine chilli powder, garlic, 2 tablespoons juice and half the oil in a shallow glass or ceramic bowl. Add chicken and toss to coat. Set aside for 15 minutes.
- Meanwhile, boil, steam or microwave potatoes until tender. Drain and cut into 1cm pieces. Place potato, avocado, chopped coriander, fresh chilli and remaining juice and oil in a medium bowl. Season with salt and freshly ground black pepper. Toss salad to combine.
- Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook chicken, in batches, for 2–3 minutes each side or until cooked through.
- Boil, steam or microwave broccolini until bright green and tender. Drain. Serve chicken with salad, broccolini, lime wedges and garnished with extra coriander.