MEXICAN CHICKEN WITH TOMATO SALSA
COOKBOOK: GOOD TASTE- BEST EVER BBQs - Mini Book
Healthy, delicious and easy to make……what else do we want!
Nothing fancy and taste great too!
Tortillas or wraps are super easy to make. A no fuss recipe!
This chicken filling was just perfect for a wrap, tortilla or just served as a salad on its own!
1 tablespoon of lemon grind, grated
2 tablespoons fresh lemon juice
1 tablespoon olive oil
2 garlic cloves, chopped finely
1/4 teaspoon chilli powder
730g chicken thigh fillets
2 ripe avocados, stone removed and peeled
2 tablespoons fresh lime juice
250g cherry tomatoes,quartered
270g can of corn kernels
1/2 cup chopped fresh parsley
small red onion, chopped finely
2 green shallots, thinly sliced
Pound the chicken thighs to flatten, then cut in half and set aside.
Place the lemon rind, lemon juice, oil, chilli powder and garlic. Mix well in bowl. Add this mixture over the chicken, toss and combine.
In a new pan heat olive oil, add red onion and fry until soft. Add shallot and fry for as further 1-2mins and set aside.
In the meantime grill or BBQ the chicken until cooked (approx 4mins on each side)
Add corn, tomatoes , parsley to the red onion mixture. Add salt and pepper and mix well.
Use a fork to mash avocado until smooth. Add lime juice and mix well.
Warm tortillas on grill or oven for 1 min. Divide each on a plate, On half of the tortilla, smudge avocado, top with two pieces of chicken, top it with red onion and tomato mixture. Fold over the other side of the tortilla and secure with a toothpick. Ready to serve.