Description
An impressive yet easy mid week meal of sticky sweet and chilli chicken, vegetables and avocado mayonnaise
Ingredients
- Sticky Chicken & Veg:
- 2 chicken breasts, diced
- 1/2 tsp chilli powder (or more depending on taste)
- 2 tbsp honey
- 1 tbsp chilli sauce
- 10 cherry tomatoes
- 1 yellow pepper
- 6 mushrooms
- 2 handfuls of spinach
- 1 handful of lettuce
- 1 avocado, chopped
- cashew nuts and chilli flakes to decorate
- Avocado Mayo:
- 1 avocado
- juice of 1/2 lime
- 1/2 tsp dijon mustard
- 1/4 tsp garlic powder
- salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Firstly make the Avocado Mayo by blending all the ingredient except the olive oil in a food processor until smooth. Slowly add the olive oil to the avocado mixture by drizzling it while the food processor is still running. Spoon it into a container or jar and put to one side.
- Mix the diced chicken, chilli powder, honey and chilli sauce together in a bowl. Transfer the chicken pieces to a frying pan and cook on a medium heat for 7-10 minutes or until the chicken is cooked through. Remove from the pan and set aside.
- Without cleaning the pan, add the tomatoes, peppers and mushrooms. Stir the vegetables around in any remaining sauce in the pan and fry gently for 3-4 minutes.
- Divide the spinach between two bowls before adding the lettuce and cooked tomatoes, peppers and mushrooms. Add the chopped avocado and sticky chicken. Finally, top with a spoonful of avocado mayo and decorate with cashew nuts and chilli flakes.