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

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