Spice your chicken with cayenne, oregano, paprika and thyme then serve on a salsa-like storecupboard salad and avocado dip – this recipe makes enough for lunch the next day
Prep:15 mins
Serves 2
For the chicken breast1 tsp rapeseed oil½ tsp dried oregano½ tsp dried thyme1 tsp smoked or regular paprika¼ tsp cayenne pepper1 garlic clove, finely chopped4 skinless, boneless chicken breasts (each weighing 140g)
STEP 1Mix together the oil, herbs, spices and garlic in a large sealable bag. Put the chicken breasts in the bag and mix thoroughly to cover. Bash the chicken with a rolling pin to flatten it a little, then set aside to marinate for at least 15 mins.STEP 2In a large bowl, mix all the ingredients for the bean salad. Stir well and set aside.STEP 3For the guacamole, scoop the flesh from the avocado and put it in a medium bowl, chopping it roughly with the side of the spoon. Add the rest of the ingredients and mix well. If you prefer your guacamole to be smoother, mash the avocado well with the olive oil and lime juice until it’s at your preferred consistency before stirring in the other ingredients.STEP 4Heat the grill. Line a grill pan with foil, place the chicken breasts on it and grill for 5 mins, checking occasionally. Once golden brown, turn and grill for a further 5-7 mins. Check the middle of the breasts after 5 mins and, if cooked through, remove from the heat.STEP 5Set aside 2 chicken breasts and 2 tbsp guacamole for Open rye sandwich (see ‘goes well with’, right). Place 1 warm chicken breast on each plate, with some bean salad and a dollop of guacamole on the side.
