Grilled chicken with avodcado salsa and other sides.

I’ve had a pesky little avocado sitting in my fridge for a while now.. I checked on it last night and it seemed ready for eating.

Avocado salsa is a lovely accompaniment to grilled marinated chicken.. Which is exactly what I made last night.

For the chicken:

2 Chicken breasts- chopped into cubes or strips

Juice of Half a lemon or lime (more or less to taste

Juice of Half a medium tomato

Hanful of chopped corriander

One medium onion-finely grated

1/4 teaspoon ground corriander

Salt and pepper to taste

Generous sprinkling of paprika (use less if you dont want heat, and you can substitue with chilli)

1-2 tablespoons of oil (optional)

2 Capsicums- chopped into cubes

  • Mix everything together and allow to marinate for a few hours. If you dont have time, then dont worry too much. Skewer chicken and capsicum onto metal or bamboo skewers and place onto a lined baking dish.

  • Bake in a very hot oven (250deg) for about 10-15 mins. A hot preheated oven ensures the chicken cooks quickly and prevents the juices from coming out, so you get moist chicken pieces.

For the avocado salsa:

One ripe avocado – chopped

One truss tomato – chopped

One tablespoon chopped onions- more or less to taste

Juice of one medium lemon or lime

Handful of chopped corriander

Salt to taste

Some oil- optional

  • Mix all ingredients together except for the avocados, mix well and taste for seasoning. Add avocados and mix in last so they do not mush too much.

I served everything with baked potatos and garlic bread. Use your imagination!

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