Ingredient:
4 skinless, boneless chicken breasts
2 avocados
2 tbsp lime juice
1 red onion, finely chopped
Marinade:
4 tbsp olive oil
4 tbsp orange juice
1 tsp ground cumin
Salsa:
500 g (1 lb) tomatoes, chopped
1 small red onion, finely chopped
3 tbsp olive oil
2 tbsp lime juice
3 tbsp chopped fresh coriander
2 garlic cloves, crushed
1 fresh green chilli, halved, deseeded, and chopped
Salt
Method:
Make several diagonal slashes in each chicken breast, then put the chicken in a non-metallic dish. Mix the marinade ingredients together, and pour over the chicken. Cover and marinate in the refrigerator for at least 30 minutes, or overnight.
Make the salsa: combine the tomatoes, onion, oil, lime juice, coriander, garlic, chilli, and salt to taste. Cover and chill until ready to serve.
Remove the chicken from the marinade, and put under a hot grill, 10 cm (4 in) from the heat. Grill for 3-5 minutes on each side, depending on the size of the chicken, until the juices run clear when the chicken is pierced.
Meanwhile, halve, stone and peel the avocados. Slice lengthways, and brush with lime juice.
Thinly slice the chicken breasts, following the slashes made before marinating. Arrange the avocado and chicken slices on plates and add some salsa. Serve the salsa and chopped spring onion alongside.
4 skinless, boneless chicken breasts
2 avocados
2 tbsp lime juice
1 red onion, finely chopped
Marinade:
4 tbsp olive oil
4 tbsp orange juice
1 tsp ground cumin
Salsa:
500 g (1 lb) tomatoes, chopped
1 small red onion, finely chopped
3 tbsp olive oil
2 tbsp lime juice
3 tbsp chopped fresh coriander
2 garlic cloves, crushed
1 fresh green chilli, halved, deseeded, and chopped
Salt
Method:
Make several diagonal slashes in each chicken breast, then put the chicken in a non-metallic dish. Mix the marinade ingredients together, and pour over the chicken. Cover and marinate in the refrigerator for at least 30 minutes, or overnight.
Make the salsa: combine the tomatoes, onion, oil, lime juice, coriander, garlic, chilli, and salt to taste. Cover and chill until ready to serve.
Remove the chicken from the marinade, and put under a hot grill, 10 cm (4 in) from the heat. Grill for 3-5 minutes on each side, depending on the size of the chicken, until the juices run clear when the chicken is pierced.
Meanwhile, halve, stone and peel the avocados. Slice lengthways, and brush with lime juice.
Thinly slice the chicken breasts, following the slashes made before marinating. Arrange the avocado and chicken slices on plates and add some salsa. Serve the salsa and chopped spring onion alongside.
