Chicken With Tomatoes Avocado Peas And Mint Recipes

GRILLED CALIFORNIA AVOCADO CHICKEN

Steps:

• In a medium sized bowl whisk the balsamic vinegar, honey, garlic, olive oil, Italian seasoning, and salt and pepper. Add the chicken breasts and coat. Marinate for 30 minutes.
• Meanwhile, in a small bowl add the avocado, tomato, basil and salt and pepper to taste. Set aside.
• Heat the grill to medium high heat. Grill the chicken on each side about 6 minutes or until cooked throughout and no longer pink. Top with mozzarella cheese and avocado, tomato basil mixture. Drizzle with balsamic vinegar and serve immediately.

CHICKEN WITH TOMATOES, AVOCADO, PEAS AND MINT

Steps:

• Whisk the oil, lime juice and some seasoning together in a shallow dish. Add the chicken breasts, turn to coat, then leave to marinate for 15-30 minutes.
• Meanwhile, preheat the oven to 400°F Roast the tomatoes in a non-stick roasting tin for 4-5 minutes, until the skins just burst. Remove from the oven and cut into small sprigs. Set aside.
• Drop the peas into a pan of salted boiling water, bring back to the boil, then drain. Refresh under cold water and drain well. Set aside.
• Scatter the lettuce, arugula, mint and scallions over 4 plates.
• Heat a non-stick griddle or frying pan over a high heat until smoking hot, then reduce the heat to medium. Cook the chicken for 6-8 minutes each side, until cooked through. Slice and place on the salad.
• Halve, stone and peel the avocado, then slice over the salad. Add the tomatoes and scatter with the peas.
• Whisk the dressing ingredients together, season and spoon over the salad. Serve immediately.

CHICKEN WITH TOMATOES, FETA, AND MINT

Steps:

• Heat a grill or grill pan to high. Clean and lightly oil hot grill. Season chicken cutlets with salt and pepper. Grill chicken (in batches if necessary) until cooked through, 1 to 2 minutes per side, flipping once. Serve chicken with tomatoes, and topped with feta, mint leaves, and a drizzle of oil. Season to taste with salt and pepper.

GRAIN BOWLS WITH CHICKEN, SPICED CHICKPEAS, AND AVOCADO RECIPE

Steps:

• Heat oil in a large skillet over medium. Cook chickpeas, cumin, and cayenne, shaking to coat, until heated through. Increase heat to medium-high and cook, shaking occasionally, until chickpeas are golden brown and crisp, about 10 minutes. Transfer to paper towels and season immediately with salt.
• Meanwhile, pulse parsley and mint in a food processor until finely chopped. Add oil, lemon juice, honey, and salt and pulse to combine.
• Toss quinoa with ½ cup dressing in a large bowl. Divide among serving bowls. Toss chicken with ¼ cup dressing in same large bowl. Arrange chicken, cucumbers, avocados, and watercress over quinoa. Top with chickpeas, pickled onions, and sesame seeds. Serve remaining dressing on side for drizzling.

CHICKEN WITH TOMATOES AND OLIVES

Steps:

• In a large skillet brown chicken in hot oil over medium-high heat for 5 minutes, turning once. Remove chicken from skillet; set aside. Add onion to skillet. Cook over medium heat for 8-10 minutes or until tender and lightly browned, stirring occasionally and adding garlic the last 1 minute of cooking.
• Stir tomatoes, olives, capers, lemon peel, and oregano into onion mixture. Place chicken on tomato mixture. Bring to boiling; reduce heat. Simmer, covered, 13-15 minutes or until chicken is no longer pink (170 degrees F).
• To serve place chicken on platter. Season tomato mixture to taste with salt and black pepper. Spoon tomato mixture over chicken Sprinkle with parsley and serve.

AVOCADO-MINT DIP

Steps:

• Pit the avocado and scoop the flesh into the bowl of a food processor or into a blender. Add the lemon juice, mint, cayenne and 1/4 cup water and pulse to purée. If desired, add more water to thin the dip. Add salt to taste.
• Transfer to a serving bowl, cover and refrigerate until ready to serve. This is best served on the day it is made.