astrolab
VIP Member (Resident chef)
A tasty recipe, simple, fresh, quick.
serve 4
Ingredients
Salt
0.5 g ground black pepper
0.5 g ground cayenne pepper
4 boneless chicken breast halves without skin
30 ml extra virgin olive oil
1 red onion, minced
30 ml lime juice
1 avocado, diced
Salt and ground black pepper to taste
Method
Stir 1 teaspoon of salt, 1/4 teaspoon black pepper, and cayenne pepper together in a small bowl.
Rub evenly into the chicken breasts.
Heat the extra virgin olive oil in a skillet over medium heat
Cook the chicken in the heated oil until no longer pink in the center and the juices run clear, 5 to 7 minutes per side.
Check ( if you have it) with an instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Stir the onion, lime juice, and avocado together in a bowl
Season with salt and pepper. Spoon over the chicken breasts to serve.
you can serve with fresh lettuce , or fry chips..
serve 4
Ingredients
Salt
0.5 g ground black pepper
0.5 g ground cayenne pepper
4 boneless chicken breast halves without skin
30 ml extra virgin olive oil
1 red onion, minced
30 ml lime juice
1 avocado, diced
Salt and ground black pepper to taste
Method
Stir 1 teaspoon of salt, 1/4 teaspoon black pepper, and cayenne pepper together in a small bowl.
Rub evenly into the chicken breasts.
Heat the extra virgin olive oil in a skillet over medium heat
Cook the chicken in the heated oil until no longer pink in the center and the juices run clear, 5 to 7 minutes per side.
Check ( if you have it) with an instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Stir the onion, lime juice, and avocado together in a bowl
Season with salt and pepper. Spoon over the chicken breasts to serve.
you can serve with fresh lettuce , or fry chips..
