Chicken fillets with avocado salsa

Ingredients for 4 servings:

• 4 chicken fillets
• 4 tbsp oil, e.g. rapeseed oil
• 2 tbsp agave syrup
• 1 m.-sized onion(s)
• 2 bell peppers, red
• 2 avocados
• 6 sprigs of parsley
• 4 tbsp lime juice
• Cayenne pepper
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

light and delicious

Mix two tablespoons of oil, cayenne pepper, and agave syrup. Wash the meat, pat dry, and then brush with the mixture. Heat the remaining 2 tablespoons of oil in an ovenproof pan, season the meat with salt, and sear for about six minutes. Cover the meat with aluminum foil and cook in an oven preheated to 175°C (350°F) for about 15 minutes. Finely dice the onion, bell peppers, and avocados. Wash, dry, and finely chop the parsley, and stir it into the avocado, onion, and bell pepper mixture. Season to taste with lime juice, salt, and pepper. Slice the meat and arrange it on four plates with the salsa. Serve with rice.