Mexican recipe for 6 people, takes only 25 mins; recipe has olive oil, chicken breast, tortilla, tomato, red onion, red chilli, tabasco sauce, lime, avocado, coriander, basil and parsley.
Grilled chicken with spicy guacamole & corn chips
Course: Mexican
Servings
6
servings
Prep time
20 mins
Ingredients
- Coriander: 80g pack coriander, leaves picked and chopped
- Chicken Breast: 6 chicken breasts, skin on
- Red Chilli: 1 long red chilli, deseeded and finely diced
- Olive Oil: 4 tbsp olive oil
- Red Onion: 1 small red onion, finely chopped
- Tomato: 4 large ripe tomatoes, cut into 2cm chunks
- Tortilla: 6 corn tortillas
- Parsley: handful flat-leaf parsley, leaves picked and chopped
- Basil: 20g pack basil, leaves picked and chopped
- Lime: juice 2 limes, plus extra limes cut into wedges, to serve
- Avocado: 2 large ripe avocados
- Tabasco Sauce: 1/2 tsp Tabasco sauce
Directions
- Heat agriddleon a medium heat, rub 1 tbsp oil all over the chicken, and season with salt and pepper. Cook for 25 mins, turning every 5 mins, until the skin is golden and the flesh juicy and cooked through. Lift onto a plate to rest.
- Meanwhile, heat oven to 180C/160C fan/ gas 4. Brush the tortillas with 1 tbsp oil, then cut each into 6 triangles. Spread over a large baking sheet, then bake for 10 mins or until golden and crisp.
- Put the tomatoes and onion in a mixing bowl, then add a good pinch of salt and a grind of pepper. Add the remaining olive oil, chilli, Tabasco and the juice of 1 lime. Leave to one side.
- Peel and stone the avocados, then chop and mash lightly. Stir in the remaining lime juice and the tomato mix, then fold through the herbs.
- Slice the chicken and serve it with the corn chips, guacamole and more lime wedges for squeezing over. This great sharing dish goes well with a few cold beers and maybe some mayo.
