Tex-mex Chicken With Avocado And Tomato Salsa
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | Tex-Mex | Jude1 | 4 | Servings |
INGREDIENTS
| 4 | Single boneless Tegel | |
| chicken breasts | ||
| 2 | T | Olive oil |
| 1 | t | Ground coriander |
| 1 | t | Ground cumin |
| 2 | Limes or 1 lemon, Juice of | |
| Sour cream | ||
| Corn chips | ||
| Crisp green salad | ||
| 1 | Pinches chilli powder | |
| 1 | 420 g can Watties Mexican | |
| tomatoes | ||
| 2 | Avocados, peeled seeded and | |
| diced | ||
| 1 | Red or green chilli | |
| deseeded and | ||
| chopped finely | ||
| 1 | Onion, finely chopped | |
| 2 | T | Fresh coriander, chopped |
| 1 | T | Watties tomato puree |
| Salt and ground black pepper |
INSTRUCTIONS
Mix together the lime juice, cumin and ground coriander, and brush over the chicken. Pan fry in the olive oil or grill, brushed with the olive oil, for 8-10 minutes until cooked (no pink juices). Meanwhile, place the onion, tomato puree, fresh coriander, fresh chilli, 1/2 avocado, and 1/4 can of Mexican tomatoes into a food processor. Blend slightly until all combined, then season. Place the remaining Mexican tomatoes and diced avocado into a bowl. Add the chunky puree, mix well and check the seasoning again. Place a couple of tablespoons of salsa onto a serving plate and crown with a grilled chicken breast. Place the green salad on the side, push the corn chips into the salsa, add a dash of sour cream, a pinch of chilli powder, and join the spicy South Americans for dinner! " Well it certainly sounds spicy!!" - Jude Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 612
Calories From Fat: 331
Total Fat: 38.1g
Cholesterol: 180.5mg
Sodium: 331mg
Potassium: 1563.2mg
Carbohydrates: 15.1g
Fiber: 8.1g
Sugar: 4.4g
Protein: 54.1g