Ingredients
CHICKEN:--
700 g boneless skinless chicken breasts, 3-4 cm thick
1 tsp paprika
1 tsp cumin
1 tsp onion powder
1 tsp SIDS SALT & PEPPER
Pinch cayenne pepper, or more
1 tsp rice bran oil
AVOCADO SAUCE:--
½ an avocado, chopped
⅓ cup plain Greek yoghurt
2 tsp lemon juice
1 tsp SIDS BOYSENBERRY VINEGAR
½ tsp garlic powder
¼ tsp SIDS SALT & PEPPER
Directions
Add paprika, cumin, onion powder, SIDS SALT & PEPPER and cayenne to a 4 lt resealable bag and shake to combine. Add chicken breasts to the bag and shake to coat chicken evenly.
Heat oil in large frypan over medium-high heat. Cook chicken for about 7 minutes each side, until cooked through.
Meanwhile, add avocado, Greek yoghurt, SIDS BOYSENBERRY VINEGAR, lemon juice, garlic powder, SIDS SALT & PEPPER to a blender or food processor and blend until smooth.
Serve chicken with avocado sauce. Garnish with sliced spring onions.
