Makes 2 servings

You will need:

For the Salsa

1 Avocado

10 Cherry tomatoes, halved

1/4 Red Onion, finely sliced

1 tablespoon Olive Oil

Juice of 1/2 Lemon

1/4 cup Fresh Parsley, chopped

Himalayan Rock Salt, season to taste

Combine in a small bowl to make up the tangy salsa.

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For the ‘Chicken’

2 Garlic cloves, minced

350g ‘Chicken’ pieces

Juice of 1/2 Lemon

1 tablespoon Butter

Himalayan Salt & Black pepper

Peri-Peri powder

1/4 cup Fresh Parsley

Melt the butter in a large pan, on a medium heat, add the garlic and season with salt. Once the garlic has softened, add the ‘chicken’. Season with peri-peri powder and squeeze lemon juice over the top, cook until golden.

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Serve ‘chicken’ topped with salsa, season to taste and sprinkle the remaining parsley over the top.