Spicy chicken fillets with avocado and tomato salad

Ingredients for 2 servings:

• 2 chicken breast fillets, 150 g each
• 1 garlic clove(s)
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 4 sprigs of thyme
• 1 tsp sweet paprika powder
• ½ tsp paprika powder, hot
• 1 avocado(s)
• 1 onion(s), red
• 200 g tomatoes
• 100 g green beans
• 1 tbsp apple cider vinegar
• n. B. herb salt and pepper
• possibly maple syrup
• some parsley

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 45 minutes

Squeeze the lemon. Peel the garlic and finely dice or press it through a press. Wash the thyme, remove the stalk, and finely chop if desired. Mix the lemon juice, garlic, thyme, 1 tbsp. oil, herb salt, pepper, and both paprika powders. Rinse the chicken breast fillets, pat dry, brush with the marinade, and marinate for about 60 minutes. Trim the beans, trim the ends on both sides, wash, and halve them. Blanch in salted water for about 10 minutes, drain well, and refresh in ice-cold water. Peel and pit the avocado, and cut into large cubes. Peel the red onion and slice into thin rings. Wash and finely chop the parsley. Wash the tomatoes, remove the stems, and dice them. Brown the chicken breast fillets in a non-stick pan with a little oil. Add the marinade, set the stove to medium heat, and finish cooking. Combine vinegar, herb salt, and pepper, then whisk in 1 tablespoon of olive oil and, if desired, a little maple syrup. Place the salad ingredients in a salad bowl and pour over the salad dressing. Sprinkle with parsley. Serve the salad with the chicken breast fillets.