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Juicy lime and paprika chicken topped with a fresh, zingy salsa of sweet strawberries, creamy avocado, jalapeño and a kick of cayenne. It’s a bright, summery dinner that’s ready in 30 minutes. Chicken breast provides plenty of lean protein, and avocado adds healthy fats and fibre.
Chicken
Strawberry and avocado salsa
Serving suggestion:
1.
Put the chicken breasts between 2 sheets of baking paper and flatten with a rolling pin to an even thickness.
2.
Mix the lime juice, garlic powder, paprika, salt and pepper. Coat the chicken and leave to marinate for 15 minutes (or up to 2 hours in the fridge).
3.
Heat the oil in the griddle pan over a medium-high heat. Cook the chicken until golden and cooked through with no pink meat (5–7 minutes each side). If you have a thermometer, it should read 75c. Rest for 5 minutes.
4.
Meanwhile, gently mix all the salsa ingredients.
5.
Slice the chicken and spoon over the salsa to serve.
6.
Serve with vegetables or the serving suggestion above.
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Storage information
Store the chicken in the fridge for up to 3 days and eat cold or reheated until piping hot. The salsa is best made fresh, as the avocado browns. The cooked chicken can be frozen for up to 3 months; defrost overnight in the fridge.
Tip
Other fruit: Mango, pineapple or peach work well instead of strawberries.
Cost-saving tips
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