Tender chicken always tastes delicious. For an extra fresh accent, marinate the chicken in lime juice. Add a generous spoonful of avocado salsa and get the party started! For a Mexican flavour, serve with tortilla wraps and black beans.
Squeeze 2 limes. Mix the juice with the soy sauce, honey and olive oil in a shallow bowl. Press the garlic with a garlic press and add to the marinade. Place the fillets in the marinade. Cover and leave for least 30 minutes in the fridge.
Preheat the oven to 180 °C.
Heat the grill pan and grill the chicken fillets for approx. 6 min for brown them. Turn the salmon halfway. Season the meat salt and pepper. Place in an oven dish and bake in the oven for 10 minutes until golden brown and tender.
Meanwhile, prepare the avocado salsa. Cut the avocados all the way around the stone. Twist the two halves apart. Remove the stone, scoop the flesh from the skin with a spoon. Place the flesh in the food processor. Squeeze the lime and add the juice to the avocado.
Halve the cayenne pepper and remove the seeds. Finely slice the flesh and add to the avocado with the coriander, rocket and balsamic vinegar. Purée briefly to create a coarse salsa. Season with salt and pepper. Serve the chicken with the salsa.
Tip: Make this dish extra tasty by serving with fried black beans, tomato salad and tortilla wraps.
