4 skinless chicken breast fillets
Juice from 1 lemon
Chicken spice (optional)
1 ripe avocado
1 – 2 tsp chilli paste
1 garlic clove, crushed
1 Tblsp chopped coriander
480gm new potatoes
4 Tblsp fat free natural yoghurt
Method
Gently hammer the chicken fillets.
Lay in a glass dish in a single layer, sprinkle with chicken spice and ½ the lemon juice.
Allow to stand for 10 minutes (turn the pieces over after 5 mins if you think of it) while you:
Crush the avocado and mix in the garlic, chilli paste, coriander and remaining lemon juice.
Boil the new potatoes in lightly salted boiling water.
Spray a ridged pan with non-stick cooking spray.
Cook the chicken pieces, over a moderate heat, for about 10 – 15 minutes, turning once.
Serve the chicken topped with the guacamole, and the potatoes and some natural yoghurt.
Bulk up your daily quota of fresh veg by adding a crispy fresh side salad.
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