Friday, May 20, 2011

Recipe: Honey Paprika Chicken, with Avocado + Tomato Salad

This is just simply a lovely dish- an easy way to get big flavour into lean meat. The smoky flavour of the paprika compliments the sweet honey very well, and the cooling avocado and tomato salad cuts through the sweet spiciness of the chicken perfectly. A quick mid-week meal, that's really good for your health- the natural oils from the avocado really help to maintain beautiful skin, hair and nails.

Honey Paprika Chicken, with an avocado and tomato salad (serves 2)

2 tbsp olive oil
2 tbsp honey
1 tsp smoked paprika
Salt and pepper
2 large chicken breasts

1 avocado, stoned, skin removed, and diced
2 ripe tomatoes, seeded and diced
20g finely chopped red onion
Handful chopped coriander
1 tbsp balsamic vinegar
Salt and pepper
Salad leaves (optional)

1. Mix the olive oil, honey, smoked paprika and a little salt and pepper. Coat the chicken in the paprika mixture, and marinade for 30 minutes in the fridge.
2. Preheat the oven to 220C oven (or 200C fan oven). Put the marinated chicken (and all the marinade!) into a baking dish, and bake for 30 minutes, basting half way through.
3. Meanwhile, add the avocado, tomato, coriander, and balsamic vinegar to a mixing bowl. Mix, season to taste, and serve alongside the chicken, with a handful of leafy greens.

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