Recipes:Tex-Mex chicken with guacamole

The punchy flavours of this barbecued chicken recipe are spot on for summer

• 4 chicken breasts
• 1 lime , juiced
• olive oil
• 1 avocado , peeled and chopped
• 1 red chilli , finely chopped
• a handful coriander , chopped
• ½ garlic clove , crushed
• 4 ciabatta buns, toasted
• soft lettuce leaves, to serve
• sliced jalapeño pepper , from a jar, to serve
• soured cream , to serve
• Tabasco sauce , to serve

  

  1. Butterfly the chicken breasts (cut in half horizontally and open up like a book). Put in a dish, season well and drizzle over 1 tbsp lime juice, a little olive oil and toss. Leave for 10 minutes.
  2. Put the avocado, chilli, coriander, garlic and the rest of the lime juice in a bowl, roughly mash together and season.
  3. BBQ the chicken for 2-3 mins on each side, until cooked. Rest under foil for 3 minutes. Put some lettuce on the bottom of each bun. Top with the chicken, a dollop of the guacamole, some soured cream and jalapenos. Serve tabasco on the side for those who want extra heat.

  Per serving

  478 kcalories, protein 43,9g, carbohydrate 46,2g, fat 14,4 g, saturated fat 2,4g, fibre 3,4g, salt 1,75 g