Chicken flatbreads with chorizo and avocado

Chicken flatbreads with chorizo and avocado

• 2 flatbreads
• 2 chicken breasts
• Half red onion, finely sliced
• Pepper, finely sliced
• Handful of rocket 
• Handful of chorizo
• 1 avocado, stone removed and sliced into segments
• Two tbsp ranch dressing
• Drizzle of vinaigrette 
• Fresh cracked black pepper

Method:

Place the chicken breasts into a small dish and grind some black pepper over the top, cook in the oven at 180 degrees for around 20-30 minutes until cooked through.  Whilst the chicken is cooking, heat a small frying pan and add the chorizo, no oil is required as plenty will be released from the chorizo, cook for a few minutes each side until crisp.  Remove the chicken from the oven and set aside, place the flatbreads onto a baking tray and place in the oven for a few minutes until warmed through.  

Shred the chicken breasts using two forks.  Pour the ranch dressing onto each of the flatbreads and spread evenly across them using the back of a spoon.  Top with the chicken, chorizo, pepper, red onion and avocado.  Place a handful of rocket over the top and drizzle over some vinaigrette.

Yet again another light and tasty dish, perfect for summer.  I put the ranch dressing onto the base of the flatbread otherwise it may be a bit dry, obviously you can put any dressing or relish you like onto the flatbread, likewise you can add any type of seasoning or marinade to the chicken to pep it up a bit.  What flavour combos would you like to try?

Prawn, mango, avocado salad with an orange and coriander dressing

Prawn, mango, avocado salad with an orange and coriander dressing

• Pack of cooked king prawns
• 1 mango, peeled and sliced
• 1 avocado, peeled and sliced
• Bag of watercress
• Juice of half an orange
• 8 tbsp olive oil
• Salt and pepper
• Large handful of chopped coriander 
• Cayenne pepper

Method:

Mix together the orange juice, olive oil, coriander and salt and pepper (to taste).  The mix should emulsify and thicken when you combine it, you will know when you see it.

Plate up with the a large handful of watercress on each plate and top with the prawns (having rinsed them first), avocado and mango then drizzle over the dressing and sprinkle some cayenne pepper over the top to give it that little kick.

Seriously, this recipe is so quick and easy to make its unreal but it has such a great taste you would think it takes longer to get something that good!  Great for this time of year sitting out with a cold one, what more could you want?

Lime & Chilli Chicken Burger with Greek Yogurt Guacamole

Lime & Chilli chicken burger with Greek yogurt guacamole

• Zest and juice of 1 lime
• Olive oil
• Small bunch of coriander, roughly chopped
• 1 clove of garlic, minced
• 1 red chilli, deseeded and finely chopped
• 2cm piece of ginger, peeled and sliced
• 2 chicken breasts
• 1 avocado
• 2 tbsp Greek natural yoghurt
• 2 burger buns
• Lettuce and tomato slices to serve

Method: 

In a small blender blitz 1 tbsp olive oil, half the lime juice, coriander and garlic with all the lime zest, chilli and ginger, then season.  Pour this over the chicken and leave to marinate for 30 minutes.  Mash the remaining garlic, coriander and lime juice with the avocado, add the yoghurt and season, then mix thoroughly.

Heat a griddle pan until very hot, wipe any excess marinade off of the chicken and cook for around 5 minutes each side or until cooked through (cut into the chicken to check for any pinkness!).  Toast your burger buns and fill with the guacamole, lettuce and tomato, topping off with the chicken breast. 

This really is so quick and easy to prepare which belies how tasty this is!  Perfect with a good old portion of chips, just what you need after a hard day at work!  If it’s a bit carb heavy you can omit the burger buns and use lettuce to wrap around the chicken, guacamole and tomato (notice I didn’t say omit the chips lol).  Enjoy!     

Harissa chicken with roasted tomatoes and avocado salad

Harissa chicken with roasted tomatoes and avocado salad

I've decided to add some quick and easy recipes to the blog just to demonstrate its not always a case of having to buy loads of ingredients to make a dish.  You also don't have to be chained to the kitchen doing the prepping and cooking.  

• 2 chicken breasts
• 3 tbsp natural yoghurt
• Juice of 1/2 a lemon
• 3 tsp harissa paste
• 1 avocado, peeled and sliced
• Cherry tomatoes on the vine (5 or 6 each)
• Cucumber, sliced
• Red onion, thinly sliced
• 8 black olives, sliced
• Handful of crumbled feta cheese
• Rocket leaves
• Olive oil spray

Method:
In a bowl mix the yoghurt, harissa paste and lemon juice together and add the chicken breasts, make good sure both get a good coating and then place into the fridge for at least 30 minutes.

Preheat the oven to 180 degrees.  Place some tin foil onto an oven tray and put the chicken breast on one half and cook in the oven for 20 minutes.  Remove from the oven, place the tomatoes onto the tray and give a spray of olive oil, return to the oven and cook for a further 10 to 15 minutes until the chicken is cooked through.

Whilst the chicken and tomatoes are in the final stages of cooking, put together your salad.  For this salad I combined rocket leaves with cucumber and red onion which I then topped with the sliced avocado, crumbled feta and olives over which I drizzled a nice rapeseed vinaigrette.  Plate up the chicken and tomatoes and get stuck in!

This is a light and tasty recipe, pretty much no carbs and fills you up, happy days.  This would be great to do on the BBQ in the summer, you can't beat a chargrilled crunch!

This recipe is adapted from a Joe Wicks recipe in Lean in 15, which I have to say contains quite a few tasty looking recipes, another one I will be doing on Sunday!

Smashed avocado & goats cheese toasts

Smashed avocado and goats cheese toasts

This is such a great recipe for breakfast, brunch or lunch, ideal now summer is fast approaching
 and you can enjoy those alfresco meals!  This dish is really fresh and zingy and will be a hit with
everyone. I have never been a fan of goats cheese in the past but I am now!
This recipe makes enough for four portions.

• 1 ripe avocado 
• 100g soft goats cheese
• 2 tbsp creme fraiche
• 1/2 finely chopped red chilli
• 1 tbsp finely chopped chives
• 1 tbsp finely chopped mint
• Grated zest of 1/2 lemon
• Juice of 1 lemon
• Salt & pepper
• 4 soft boiled eggs
• 4 slices of sourdough bread

Method:

Bring a pan of water to a rolling boil and carefully add your eggs, cook for 6 minutes and then
tip the water from the pan and run the eggs under cold water, this will stop the eggs from
continuing to cook and should leave you with a nice runny yolk.  

Once cooled, carefully peel the eggs and set aside (remember as they are soft boiled to take more

care when peeling, you don't want to end up with runny yolk over your hands!!)

Mix together the goats cheese, creme fraiche and chives and set to one side. 

 Remove the seeds from the chilli and finely chop half, you can wrap the unused half in cling film

and freeze so it can be used at a later date.  Add the chopped mint and lemon zest to the chilli

and mix well.  

Top tip:  When chopping the mint, place each leaf on top of each other then roll into a small cigar
shape and then finely slice, it makes the job a lot easier!

Cut the avocado in half and remove the stove, peel and then cut into rough chunks and place into
 a bowl.  Add the lemon juice, season with a pinch of salt and a few grinds of black pepper and
then mash together the mixture, still retaining some of the lumpy texture, you don't want
it too smooth.

Top tip: After cutting the avocado in half, take a sharp knife and hit the top of the stone with it
 (watch your hands!!!) twist the knife and the stone will pop right out.

Toast your bread, spread some of the goats cheese mixture onto each slice and then top with the
avocado.  Place the egg on top of each portion and sprinkle over the chilli mix.  If you have any
remaining goats cheese you can dollop this on top of the egg, then serve and enjoy.

Smashed avocado and scrambled eggs on toast

Smashed avocado and scrambled eggs on toast

This is a great dish, suitable for anytime of the day and quick and simple to make which is always a plus.  Just had this as a late breakfast, such a great start to the day!

• 1 Ripe avocado
• 4 Eggs
• Pinch of salt and pepper
• Dash of milk
• Knob of butter
• Squeeze of lemon juice
• Bread of choice to toast

Method:-
Preheat a nonstick frying pan and melt the butter.  Peel the avocado, remove the stone and then cut the avocado into chunks, place into a bowl, season and squeeze over some lemon juice.  Roughly smash the avocado, leaving chunks.  Beat the eggs together, season and add a dash of milk, add to the frying pan and scramble away, this should only take a few minutes.  Toast your bread, spread on the avocado and top with the scrambled egg.  As I like it spicy I added a few dollops of Kankun Habanero Sauce to the avocado and also to the scrambled eggs.  

Mango & Lime Marinaded Chicken Salad With Bacon & Avocado

Mango & Lime Marinaded Chicken Salad With Bacon & Avocado

• 2 Chicken breast cut into thick slices
• 1 Avocado sliced
• 1 Pepper sliced
• Bag of salad
• 4 slices of bacon cut into small pieces
• Marinade of choice, I used mango and lime
• Cherry tomatoes halved
• Cucumber cut into small pieces

Method :-
Place the sliced chicken pieces into a container, add your marinade, mix well and place into the fridge for at least 30 minutes.  Fry the bacon in a small amount of oil until crisp, once done remove and place onto a plate a cover with kitchen roll to remove any excess oil.  Either fry or cook your chicken in the oven for around 20 minutes.  Dress your plate with the salad, add the peppers, tomatoes, cucumber, avocado and chicken pieces.  I drizzled a rapeseed dressing over it which added some additional flavour.  

This is a quick and easy light dinner which shouldn't take long to put together.

Hot-smoked salmon fillets with herby avocado

Hot-smoked salmon fillets with herby avocado

• 2 ripe avocados
• 2 tbsp natural yoghurt 
• 1 small bunch of coriander
• 1 handful mint leaves
• Juice of 1 lime
• 4-6 radishes
• 2 little gem lettuces
• 4 x 130g hot-smoked salmon fillets
• Extra virgin olive oil for drizzling

Method :-

Peel and stone the avocados and put the flesh in a food processor.  Add the yoghurt, herbs, lime juice and some salt and pepper, then whizz until smooth.  Thinly slice the radishes and quarter the lettuces lengthways.  Divide the avocado purée among 4 dishes, add 2 lettuce quarters to each then top with a flaked salmon fillet.  Scatter with the radish slices and freshly ground black pepper and drizzle with the extra virgin olive oil.

This is a very light dish, ideal for dining Al fresco whilst enjoying the sunshine.