Butterflied Chicken With Salsa Wedges And Guac

Updated at: Thu, 17 Aug 2023 08:05:54 GMT

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 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 breast portions 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 in half
. Chop 1/2 red onion into wedges. Dice the remaining red onion finely. Once the wedges have had 15 min, add the red 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 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 with your hand on a hard surface (to release more juice) and cut in half. Add the chopped cherry tomatoes, diced red onion, chopped chilli (can't handle the heat? Go easy!), half the chopped coriander (you'll use the rest later!) and the juice from 1/2 lime to a bowl. Add 1 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 in half lengthways, around the stone. Remove the stone using a teaspoon. Scoop the avocado out of the skin using a spoon. Add the avocado to a bowl and mash it with a fork. Add the remaining chopped coriander, the juice of the remaining lime and a little drizzle of olive oil then season with a generous pinch of salt – this is your guac. 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.

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