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Tuesday, January 19, 2016

Chicken with avocado salsa


For 2 servings
2 tablespoons oil
0.25 Tl cayenne
1 teaspoon liquid honey
2 chicken breasts
1 small red onion
1 red pointed peppers
1 avocado
4 stalks of parsley
2 tablespoons lime juice
1 pinch of sugar


1. 1 tablespoon oil with 1/4 teaspoon cayenne pepper and 1 teaspoon liquid honey mix. 2 chicken breasts (à 180 g) around rub with the Cayenne oil and season with salt. Heat 1 tablespoon oil in a nonstick skillet. Chicken breasts and fry over medium to high heat for 3 minutes on each side.. Place chicken on a piece of aluminum foil and in a hot oven on the wire rack at 180 degrees on the middle rack for 15 min. Cook (convection not recommended).

2. Meanwhile, 1 small red onion Finely dice. Halve and remove seeds 1 red pointed pepper. 1 avocado cut in half, remove the core and shell. Peppers and avocado cubes 1 cm in size. The leaves 4 stalks smooth parsley chop.

3. Mix onions, peppers, avocado and 2/3 of the parsley 2 tablespoons lime juice. Season with salt, pepper and 1 pinch of sugar. Serve chicken breasts with avocado salsa and the remaining parsley sprinkled.


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