Ingredients

The following ingredients have 4 Servings
  • 4 teaspoons paprika
  • 3 tablespoons dried thyme
  • 2 garlic cloves finely minced
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 20 oz chicken breasts
  • 1/4 cup extra virgin olive oil (divided)
  • 7 oz sugar snap peas
  • 4 to matoes
  • salt
  • pepper
  • 1 ripe avocado
  • 1 lime
  • arugula

Instruction

  • Mix together the ingredients for the Cajun spice in a small bowl and set aside.
  • Slice the chicken into strips. Place the chicken, 2 tablespoons oil, and spices into a container or gallon-sized plastic bag and mix well. Set aside to marinade.
  • Heat a pot of water to a boil. Add the snap peas and cook until al dente, approximately 2 minutes. Drain and cool. Set aside
  • Cut the tomatoes into thin strips, reserving any dripping liquids in a small bowl. Remove the pulp and place in the small bowl. Add a tablespoon of oil into the bowl with the tomato pulp. Add salt and pepper into the small bowl and stir well to create a vinaigrette.
  • Heat a skillet over medium high and add the remaining oil. Add the marinated chicken and cook about 10 - 15 or until the chicken is cooked through.
  • While the chicken is cooking, halve and remove the pit of the avocado. Place the avocado in a bowl and mash with the lime. Add salt and pepper.
  • Place arugula, tomatoes, snap peas, chicken, and guacamole on plates. Serve with the tomato juice vinaigrette,