You may also like
Categories:Viewed: 17 - Published at: 6 years ago
Ingredients
- 1 Chicken (breast or thigh meat)
- 1 Avocado
- 5 to 6 Cherry tomatoes
- 2 tbsp Extra virgin olive oil
- 1 1/2 tbsp Balsamic vinegar
- 2 tsp Honey
- 1 Salt and black pepper
- 1 Lemon juice
Method
- Mix the ingredients together.
- Taste, and adjust the seasoning with salt and black pepper.
- Cut the cherry tomatoes in half.
- Cut the avocado in half and remove the pit.
- Cut up into pieces that are about the same size as the cherry tomato pieces.
- Sprinkle with lemon juice.
- Remove the white sinews and excess fat from the chicken.
- Heat up a frying pan and put the chicken in skin side down.
- Pan fry over high heat for 1 minute, put a lid on and turn down the heat to low-medium.
- Steam-fry for 5 to 7 minutes, turn over, replace the lid and steam-fry for another 3 to 4 minutes.
- Turn off the heat and leave the pan as-is for another 5 or so minutes.
- When the chicken has cooled a little cut into bite-sized pieces.
- Mix the tomato, avocado and cooked chicken with the sauce from Step 1.
- Plate and serve.
- Add some more black pepper on top to taste.
