Chicken With Tomatoes Avocado Peas And Mint Recipes

CHICKEN WITH TOMATOES, AVOCADO, PEAS AND MINT

Steps:

• Whisk the oil, lime juice and some seasoning together in a shallow dish. Add the chicken breasts, turn to coat, then leave to marinate for 15-30 minutes.
• Meanwhile, preheat the oven to 400°F Roast the tomatoes in a non-stick roasting tin for 4-5 minutes, until the skins just burst. Remove from the oven and cut into small sprigs. Set aside.
• Drop the peas into a pan of salted boiling water, bring back to the boil, then drain. Refresh under cold water and drain well. Set aside.
• Scatter the lettuce, arugula, mint and scallions over 4 plates.
• Heat a non-stick griddle or frying pan over a high heat until smoking hot, then reduce the heat to medium. Cook the chicken for 6-8 minutes each side, until cooked through. Slice and place on the salad.
• Halve, stone and peel the avocado, then slice over the salad. Add the tomatoes and scatter with the peas.
• Whisk the dressing ingredients together, season and spoon over the salad. Serve immediately.

FIESTA CHICKEN BREASTS WITH TOMATO-AVOCADO SALSA

Steps:

• In medium glass or plastic bowl, gently mix all salsa ingredients. Refrigerate until ready to serve.
• Meanwhile, place chicken in shallow glass or plastic dish. In small bowl, mix 1/4 cup lime juice, 1/4 cup oil, the cumin and salt; pour over chicken. Cover and refrigerate 1 hour.
• Heat oven to 375°F. Spray 9-inch square pan with cooking spray.
• Place chicken, skin sides up, in pan. Pour marinade over chicken. Cover and bake 30 minutes. Uncover and bake 20 to 30 minutes longer, brushing occasionally with marinade, until juice of chicken is clear when thickest part is cut to bone (170°F).
• In 10-inch skillet, heat 2 tablespoons oil over medium-high heat until hot. Cook tortilla strips in oil 3 to 5 minutes, stirring occasionally, until crisp and golden brown. Serve chicken topped with salsa. Serve with tortilla strips.

GRILLED CHICKEN WITH HEIRLOOM TOMATO AND AVOCADO SALSA

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Combine onion powder, garlic powder, cumin, salt, pepper, and chili powder in a small bowl. Sprinkle chicken with spice mixture and rub until evenly coated. Drizzle with 1 tablespoon olive oil.
• Arrange chicken on the preheated grill and grill for 8 minutes. Turn and grill until no longer pink in the center and the juices run clear, about 4 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken from the grill and drizzle with remaining olive oil. Let stand for 10 minutes.
• Meanwhile, mix avocado, tomato, and red onion for salsa together in a small bowl. Add lime juice and season with salt and pepper.
• Slice chicken and top with salsa.