I have put together a recipe and instructions for a meal I have very often. Very quick to make and very good for my training for the television series I'm doing at this moment in time.
- griddle pan or frying pan
- small knife
- tongs or forks
- small bowl
- chopping board
- 1 red pepper, deseeded & sliced
- 1 medium red onion, sliced
- 2 skinless free-range chicken breasts, sliced
- 1 teaspoon smoked paprika
- 1 small pinch of ground cumin
- 2 limes
- olive oil
- For the salsa:
- ½-1 fresh red chilli, finley chopped (add to your taste)
- 15 ripe mixed-colour ripe, cherry tomatoes, roughly chopped
- 1 bunch fresh coriander, chopped
- 1 lime
- extra virgin olive oil
- For the guacamole:
- 1 small handful of mixed-colour ripe, cherry tomatoes
- ½-1 fresh red chilli
- a few sprigs of fresh coriander
- 1 ripe avocado
- 1 lime
- Eat with: 4 small flour tortillas or 2 large
- 150ml fat-free natural yoghurt
- 50g Cheddar cheese
Put a griddle pan on a high heat. Put the peppers, onion, and chicken into a bowl with the paprika and cumin. Squeeze over the juice of half a lime, drizzle over 1 tablespoon of oil, season with a good pinch of black pepper and mix well. Put aside to marinate for 5 minutes or so while you make your salsa.
For the salsa, put the chilli, tomatoes and the coriander (stalks and all) in a bowl with a pinch of sea salt and black pepper. Squeeze over the juice of 1 lime and mix together.
Using tongs, place the pepper, onion, and chicken onto the griddle and cook for 6 to 8 minutes, or until the chicken is golden and cooked through. As the pan will be really hot, keep turning the pieces of chicken and vegetables over so they don’t burn – you just want them to lightly chargrill to give you a lovely flavour.
To make the guacamole, squeeze the cherry tomatoes onto a board, then finely chop with ½ -1 red chilli and a handful of coriander leaves, including the top part of the stalks. Halve and destone the avocado, then squeeze it over a board so the flesh comes out of the skin. Discard the skin. Squeeze over the lime juice and chop everything together until fine. Taste and adjust the flavours, if needed.
Warm the tortillas in a microwave or warm, dry frying pan or griddle pan, then divide between serving plates. Squeeze the remaining lime juice over the sizzling pan.
At the table, carefully help yourselves to the chicken and vegetables straight from the hot grill pan. Just be sure to put it down on top of something that won’t burn, like a chopping board. Serve with bowls of natural yoghurt and guacamole, alongside the Cheddar, a grater, and the lovely fresh salsa.