Embedded Files
Ingredients
Ingredients
For the chicken:
For the chicken:
300 g chicken breast (about 2 pieces)
1 tbsp paprika powder
1 tsp onion powder
1 tsp cumin
1 tsp dried coriander
1 tsp garlic powder
100 ml chicken stock
salt to taste after cooking
For the guacamole
For the guacamole
1 ripe avocado
a handful of plum tomatoes, finely chopped
1/4 small red onion, finely chopped
a bunch of cilantro, finely chopped (optional)
lime juice to taste
Other ingredients
Other ingredients
1 large tomato, diced
1 bell pepper, sliced
4 handfuls of a salad mix or lettuce leaves, chopped
black rice or other whole grain rice, cooked
For serving:
For serving:
Greek yogurt (optional)
chili flakes (optional)
lime wedges (optional)
fresh herbs (optional)
Method
Method
Heat the oil in a pan. Add the chicken breast and sprinkle with paprika powder, onion powder, and garlic powder. Cook until the chicken is slightly golden.
Add in chicken stock, mix it well and let it reduce on low-medium heat until all the liquid is gone and chicken is tender. Remove from heat and set aside.
In the same pan, add a bit more oil if needed, then sear the sliced bell pepper until tender. Remove from heat and set aside with the chicken.
Mash the avocado with a fork in a bowl. Mix in the chopped plum tomatoes, red onion, and cilantro (if using). Adjust the flavor with lime juice to your desired acidity level.
To assemble, start by placing a bed of salad mix or chopped lettuce leaves on each plate. Arrange the cooked chicken, seared bell pepper, diced tomato, and add guacamole on top. Add some cooked black rice or whole grain rice alongside.
Serve with Greek yogurt, lime wedges, fresh herbs and chili flakes to your liking.
Time: 30 min
Servings: 2
Page updated
Google Sites
Report abuse