2 large chicken breasts sliced thinly

One of each red, green and yellow/orange peppers

2 red onions, finely sliced

3 cloves of garlic, finely chopped or crushed

1 red or green chilli, finely chopped, with or without seeds to taste

1 tablespoon of olive oil

1 teaspoon of smoked hot paprika

1 teaspoon of cumin

1 teaspoon of ground coriander

½ of the small bunch of coriander


1 small tin of naturally sweet, sweet corn

½ a red onion finely diced or blitzed in a food processor/blender

½ a red chilli finely diced, again with or without seeds

A few stems fresh coriander shredded

The juice of half a lime

A pinch of sweetener or sugar if required


2 fresh ripe avocados, peeled and blitzed in a food processor/blender

1 small shallot or red onion, finely chopped, or blitzed in a food processor/blender

1 red chilli finely chopped

1 ripe tomato, deseeded and roughly chopped

½ a cloves of garlic finely grated

The juice of half to 1 limes, to taste

½ of small bunch of coriander

For the tomato salsa

6 or 7 cherry tomatoes, finely chopped

1 small red onion finely chopped

1 small jarred pepper, optional

a small handful of fresh coriander, finely chopped

a few drops of extra virgin olive oil

2 or 3 sprigs of thyme (optional)

1 teaspoon of dried oregano (optional)


Place the chicken and all the ingredients for the marinade into a bag and massage together thoroughly.

Set in the fridge and marinade overnight if possible but for a minimum of 20 minutes

when ready to cook take out of the fridge and bring up to room temperature ideally

set aside


Mix all the ingredients in a food processor until smooth and creamy, season to taste with the juice of a lime and black pepper if required.

Sweetcorn salsa

Make sure all of the ingredients are diced finely season with lime juice and a pinch of sweetener to taste.

Tomato salsa

Once again finely chop all of the ingredients and stir together. Season to taste with a pinch of sweetener sugar.


In the meantime fry the onions for a couple of minutes until starting to lightly caramelise.

Add the chilli garlic and peppers and stir fry for 3 to 4 minutes until just starting to soften.

Remove from the pan

Put the chicken on the pan, no need for any extra oil and fry until golden on both sides.

Prepare the salsas

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