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RECIPE: Seared Chicken

… with sweet peppers and an avocado dip

Woohoo... After a few months of a very busy summer, its back to school and business as usual or is it better than usual lol… Anyway today’s recipe is something I tried recently for the family… we love our chicken right… why? It’s quick to prepare and versatile! 

For this simple recipe (family of 4), you need

  • 350- 500g Chicken breast fillets
  • 1 Red bell pepper (chopped)
  • ½ orangey green bell pepper (chopped)
  • 5 green chillies for some heat (chopped)
  • Extra virgin olive oil
  • 1 fresh lemon
  • Herbs, Spices and Seasoning: 1 clove garlic, small ginger (crushed), few fresh coriander (chopped), few fresh parsley (chopped), 1 tsp. curry powder-mild or medium, few fresh basil (chopped), squeeze of ½ slice fresh lemon juice, dash of black pepper and salt to taste

TIP: Depending on the size of your family, you may need to adjust the quantities. This recipe can also be adopted for a seafood medley…

METHOD

  1. Clean chicken breast fillets and leave to the side
  2. Make your marinade for the chicken by combining the herbs, garlic, ginger, 2 tbsp. of red wine vinegar, green chillies, squeezed lemon juice, dash of extra virgin olive oil and sea salt to taste. Mix properly [Note: You can marinate this overnight if you intend to use the following day]chicken-on-heat
  3. Heat up 1 tbsp. of the extra virgin olive oil, then add the marinated chicken and little curry powder. Add the chopped peppers, then keep turning over as this allows you to seal the flavours in the chicken. Allow to cook for at least 10 minutes or until cooked…[Note: You can also add some chopped onions for flavour]

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For the avocado dip:

Mash an avocado in a bowl. Add a dash of lime juice, followed by seas salt and black pepper to taste…

Ready to serve

Great with rice, salad or just by itself…

Tasty, simple, quick

Happy spicing and cooking!

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