3 chicken breasts, sliced
2 handfulls cherry tomatoes (optional)
1 lemon
1/2 tsp chili
2 tsp paprika
6 tbsp hot sauce of your choice
2 tbsp honey
5 tbsp olive oil
1 big pinch of salt
3 ripe avocados
1 clove of roasted garlic, squeezed (2 tbsp of Waitrose garlic sauce)
1 big pinch of rock salt
1 squeeze of lemon
sour cream
tortilla wraps
water cress (or lettuce of choice)
First you'll need to marinate your chicken.
Put your chicken in a bowl and add your lemon, chili flakes, paprika, hot sauce, honey, salt and olive oil.Give it a good stir and if possible, cover with cling film and leave to stew for a couple of hours, in the fridge.
While you're waiting, you can make your guacamole
This is the easiest stuff to make and is possibly my favorite thing in the world.
Roughly crush your avocados with a fork, add your garlic sauce (trust me when I say this sauce is ah-mazing), salt and a little squeeze of lemon. Mix it all together and pop into a nice bowl.
If you leave the pip in the guacamole, it wont go brown.
Once your chicken has combined nicely with it's tasty little marinade, it's time to griddle it.
Get your pan really nice and hot before adding your chicken breast.
Give it a few mins on each side.
Once it's starting to brown nicely, you have to do something that will feel a little unnatural at first.
Go with me, it'll be worth it.
Add about 4 tablespoons of water to your chicken.
This should start to bubble up nicely and give the chicken an amazing colour and moistness. Turn it a couple a times to ensure an even colour and once it looks pretty much done, take it out and place on a serving plate.
Add half a cup of water and wait for it to boil.
This will lift some of the flavour from the pan and make a really delicious sauce.
Pop your cherry tomatoes in and move them around until they start to burst and split.
When they look like they're about to become mooshy, pour the whole mixture out, over your chicken.
This will serve 4 people
