Butterflied chicken with guacamole & salsa wedges

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 220°C/ 200°C (fan)/ Gas 7 Chop the potatoes (skins on) into thin wedges Add the wedges to a baking tray with a generous drizzle of vegetable oil and a pinch of salt and pepper Give everything a good mix up and put the tray in the oven for an initial 15 min

Step 2

While the wedges are in the oven, add the chicken breasts to a chopping board Slice through the thickest part of the chicken breast being careful not to cut all the way through to the other side and open it out like a book Cover with cling film and bash with a rolling pin until you have an even thickness.- this is your butterflied chicken

Step 3

Season the butterflied chicken with a generous pinch of salt and pepper and coat in the ground coriander Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat Once hot, add the seasoned butterflied chicken and cook for 4 min on each side until golden, then turn the heat down to medium and cook for a further 3-4 min or until cooked through (no pink meat!)

Step 4

While the chicken is cooking, cut the red onion[s] in half Chop 1/2 [1] red onion into wedges Dice the remaining onion finely Once the wedges have had 15 min, add the onion wedges to the tray and return to the oven for 10-15 min or until the potatoes are golden and crispy

Step 5

Meanwhile, roughly chop the cherry tomatoes Cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely Chop the coriander finely, including the stalks

Step 6

Roll the lime[s] with your hand on a hard surface (to release more juice) and cut in half Add the chopped tomatoes, diced onion, chopped chilli (can't handle the heat? Go easy!), half the chopped coriander and the juice from 1/2 [1] lime Add 1 tbsp [2 tbsp] olive oil and season with a generous pinch of salt Give everything a good mix up - this is your zingy salsa

Step 7

Cut the avocado[s] in half lengthways, around the stone[s] Remove the stone[s] using a teaspoon Scoop the avocado out of the skin[s] using a spoon Add the avocado to a bowl and mash it with a fork Add the remaining coriander, remaining juice of the lime[s] a little drizzle of olive oil and season with a generous pinch of salt -this is your guac

Step 8

Serve the butterflied chicken over the guac with the roasted potato & onion wedges to the side Dollop the zingy salsa over the wedges - these are your salsa wedges Winner!