John Myers
Spicy Chicken Breast with Avocado Salsa
The perfect spicy chicken breast with avocado salsa recipe with a picture and simple step-by-step instructions.
Spicy chicken breast
- 2 Chicken breasts
- 2 tbsp Olive oil
- 1 tbsp Honey
- 1 tsp Espelette pepper, heaped
- Salt
Avocado salsa
- 1 Shallot, very finely diced
- 4 Sweet peppers, also finely diced
- 4 Stalk Leaf parsley, finely chopped
- 1 Hass avocado
- 2 tbsp Lime juice, freshly squeezed
- Sugar
- Salt
- Black pepper from the mill
Spicy chicken breast
- Preheat the oven to 180 degrees. Mix the olive oil with the honey, add the Espelette pepper and season with salt. Then rub the chicken breasts well with this paste and sear the chicken breasts on both sides in a pan.
- Then finish cooking in the preheated oven – the duration depends on the size and thickness of the chicken breasts – only the pressure test will help.
Avocado Salsa
- Put the diced shallot together with the diced sweet paprika and the chopped leaf parsley in a bowl. Halve the Hass avocado, peel and cut into fine cubes – the avocado should already be ripe, but not too ripe. In no case should it be mushy, it should still be easy to cut.
- Put the avocado cubes in the bowl and add the 2 tablespoons of lime juice, mix everything well and season with salt, pepper and a pinch of sugar.
finish
- Take the chicken breast out of the oven, cut into slices, arrange on a plate and add the salsa. A baguette tastes really good with it.
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