Who doesn’t love Mexican food?!
I love Mexican food. When I fronted my own band, I used to eat a Guzman y Gomez burrito bowl before every rehearsal! I wanted to try & make my own Mexican food though, keeping things healthy & including lots of vegetables! I’ll be sharing the other half of my Mexican feast next week but today I’m going to show you my Mexican marinated chicken & guacamole.
What you’ll need:
For the chicken:
1 large chicken breast
1/4 cup vegetable oil
1 Tbsp lime juice
1 Tbsp chilli powder
1 Tbsp honey
1 Tbsp garlic powder
1 tsp paprika
For the guacamole:
1 small red onion, finely diced
1 red chilli, deseeded & finely sliced
Handful of coriander
5 cherry tomatoes
Drizzle of olive oil
First of all, make up the marinade. The chicken will need to marinate for at least 4 hours & you can let it marinate overnight if you want! First of all mix up all of the ingredients in a bowl & give it a really good whisk!
Now pour it carefully into a plastic ziplock bag & pop in the chicken breast. Make sure there’s no excess air in the bag & give the chicken breast a bit of a massage to get the marinade into the chicken. Then just pop it in the fridge for a while. Now, you can get started on the guacamole!
First things first. Finely dice your red onion. Okay, confession. Whenever I have a recipe that calls for a diced onion, I take the skin off, chop it roughly into segments & then put it into a little food processor we have! I just can’t deal with the crying! I think I’m extra sensitive to onions!
Next up deseed & slice your red chilli. Be careful not to touch your eyes or anything before you wash your hands!
Scoop out the avocado & mix it all in with the onion & red chilli, making sure to smush out any chunks as you go (smush – scientific term, of course!).
Add in the coriander & mix it in.
Juice half a lime – that should be enough for 2 tablespoons, if not juice the other half – & add it to the mix.
That’s it, done! It’s really that easy & it tastes so delicious. It’s tart from the lime, hot from the chilli & scrumptiously creamy from the avocado.
Now back to the chicken.
Heat up a griddle pan on a medium – high heat & put the chicken breast on. Pour a bit of the marinade over the chicken as you go. Cook it for at least 10 minutes on each side so it’s cooked through & deliciously blackened.
Shred the chicken up with a pair of forks & there you have it! Mexican chicken with a typical fajita style marinade – done!
Tune in next week for the other half of my Mexican feast!