Ingredients

The following ingredients have 4 Servings
  • 4 skinless chicken breasts (sliced in half horizontally to create thinner cutlets)
  • juice and zest of 1 lemon
  • 2 garlic cloves (crushed)
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • black pepper (to taste)
  • 3 tablespoons olive oil
  • 2 ripe tomatoes (cubed)
  • 1 onion (finely chopped)
  • handful fresh coriander/cilantro (finely chopped)
  • 1 tablespoon lemon juice
  • salt and black pepper
  • avocado
  • sour cream
  • tortillas

Instruction

  • Slice the chicken breasts into two thinner cutlets then place in a bowl. Add all the remaining ingredients and mix well. Allow to marinate for 10-15 minutes.
  • Heat a large skillet or grill pan over high heat until hot then cook the chicken in until golden brown and cooked through. Remove from the heat and allow to rest for 5 minutes.
  • While the chicken is frying, combine all the ingredients for the pico de gallo and set aside.
  • Serve the chicken and pico de gallo with avocado, sour cream and tortillas and extra lime wedges (optional).