This recipe is packed with piquant flavours. I am amazed at how well the avocado salsa compliments the dish.I’ve also made the tastiest, juiciest marinade for perfectly seared chicken breast over a hot griddle.This delectable, healthy meal is packed with nutritious fresh ingredients, and is suitable for lunch or supper any day of the week.
4 small to medium-sized skinless chicken breasts
4 -5 table spoons tamari (gluten-free soya)
1 teaspoon ginger, freshly grated
2 tablespoons honey
Half a lemon, freshly squeezed
2 medium-sized avocados (ripe but semi-firm), diced
Handful of small cherry tomatoes, chopped
Half a cup lemon juice, freshly squeezed
1 cup of cooked sweetcorn
Pinch of salt and pepper
Place chicken on a board, cover with a sheet and pound the thicker parts of the breasts to make themflat and even. Place the chicken in a medium-sized bowl. Add the tamari, ginger, honey and lemon juice, and evenly coat the chicken breasts with the ingredients. Place a lid on the bowl containing the chicken and leave in the fridge for 1-2 hours. Heat a griddle pan on medium-high. Add the chicken breastsand allow to fryfor about 4-5 minutes on each side until fully cooked through.At thispoint brush the remainder of the marinade onto the chicken and cook for a further 2 minutes. Remove the chicken from the griddle and allow to rest for about 5 minutes.
Meanwhile, in a medium mixing bowl, toss together the avocado, tomato and corn. Add the lemon juice and salt and pepper to taste, and give it a slight toss. Now transfer your chicken to a plate and spoon a generous amount of salsa over it. A garnish of cilantro (dhanya/fresh coriander) is optional.