Grilled chicken with spicy guacamole & corn chips
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
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Showing items 1 to 3 of 6
- 4 tbsp olive oil
- 6 chicken breastsskin on
- 6 corn tortillas
- 4 large ripe tomatoescut into 2cm chunks
- 1 small red onionfinely chopped
- 1 long red chillideseeded and finely diced
- ½ tsp Tabasco sauce
- juice 2 limesplus extra limes cut into wedges, to serve
- 2 large ripe avocados
- 80g pack corianderleaves picked and chopped
- 20g pack basilleaves picked and chopped
- handful flat-leaf parsleyleaves picked and chopped
Nutrition: per serving
- kcal439
- fat21g
- saturates3g
- carbs28g
- sugars5g
- fibre3g
- protein37g
- salt1.65g
Method
step 1
Heat a griddle on 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.
step 2
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.
step 3
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.
step 4
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.
step 5
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.
