Grilled Chicken with Spicy Guacamole and Corn Chips

Name: Grilled Chicken with Spicy Guacamole and Corn Chips
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 6
Cuisine: mexican
Ingredients: 4 tbsp olive oil; 6 chicken breasts skin on; 6 corn tortillas; 4 large ripe tomatoes cut into 2cm chunks; 1 small red onion finely chopped; 1 long red chilli deseeded and finely diced; 1/2 tsp Tabasco sauce; juice 2 limes plus extra limes cut into wedges, to serve; 2 large ripe avocados; 80g pack coriander leaves picked and chopped; 20g pack basil leaves picked and chopped; handful flat-leaf parsley leaves picked and chopped

4.85 (6)

⏱ 45 mins 🍽 Serves 6 🌶 mexican ✅ Easy 🏷 Main course

This lively Mexican dish centres on succulent grilled chicken breasts, cooked until golden and juicy. They are accompanied by a zesty, homemade guacamole with a spicy kick from fresh chilli and Tabasco, and served with oven-baked corn chips for scooping. Fresh herbs and lime juice brighten all the flavours, making it an ideal sharing platter for a casual lunch or dinner. The recipe serves six and takes about 45 minutes to prepare.

Ingredients

4 tbsp olive oil
6 chicken breasts skin on
6 corn tortillas
4 large ripe tomatoes cut into 2cm chunks
1 small red onion finely chopped
1 long red chilli deseeded and finely diced
1/2 tsp Tabasco sauce
juice 2 limes plus extra limes cut into wedges, to serve
2 large ripe avocados
80g pack coriander leaves picked and chopped
20g pack basil leaves picked and chopped
handful flat-leaf parsley leaves picked and chopped

Method

Place a griddle pan on the hob to warm. Coat the chicken breasts with 1 tbsp of the olive oil and season them. Cook the chicken for 25 mins, turning every 5 mins, until the skin is golden and the meat is cooked through. Transfer to a plate to rest.
While the chicken cooks, preheat your oven to 180C/160C fan/ gas 4. Use 1 tbsp of oil to brush the corn tortillas, then slice each one into 6 triangles. Arrange them on a baking sheet and bake for 10 mins until they are crisp and golden.
Combine the tomato chunks and chopped red onion in a bowl. Season with salt and pepper. Pour in the rest of the olive oil, then add the diced chilli, Tabasco sauce, and the juice from 1 lime. Set this mixture aside.
Remove the skin and stone from the avocados. Chop the flesh and give it a light mash. Mix in the juice from the remaining lime and the prepared tomato mixture. Gently fold the chopped coriander, basil, and parsley through the guacamole.
Cut the rested chicken into slices. Serve it alongside the baked corn chips and the spicy guacamole, with extra lime wedges on the side for squeezing over.

Nutrition (per serving)

Calories439 kcal

Fat21 g

Saturates3 g

Carbs28 g

Sugars5 g

Fibre3 g

Protein37 g

Sodium660 mg

Salt1 g

Recipe details

Skill levelEasy

CategoryMain course

Cuisinemexican