Sometimes it can feel like there aren’t enough hours in the day and it’s always around this time that your diet starts to suffer. Here is a quick delicious recipe that is high in potassium, folate and good fats but easy on the wallet.
Ingredients (serves 4)
- 4 small (180g each) chicken breast fillets
- 1 tbs sweet paprika
- Pinch of cayenne pepper
- 1 avocado, flesh cubed
- 2 tbs lime juice
- 1 long green chilli, seeds removed, thinly sliced lengthways
- 2 tbs finely chopped chives chives
- 1 tbs Olive oil
- 250g steamed green beans
- 200 g thinly sliced zucchini (optional)
- Squeeze of lemon (optional)
- White pepper to taste (optional)
Method
- Cut each breast into 3 thin escalopes, then toss in the combined paprika and cayenne to lightly coat. Set aside. Place avocado, lime, chilli and chives in a bowl. Season and stir gently to combine. Set aside.
- Heat a large frypan over high heat and spray with oil. Cook chicken, in 2 batches, for 2 minutes each side until cooked. Stand for 3 minutes, then halve each piece on an angle.
- If including zucchini, quickly grill until soft with char marks. Add squeeze of lemon juice and white pepper to taste.
Serve chicken on beans and salsa, and drizzle with any resting juices.
