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Put the chicken in a resealable food bag with the piri piri rub and 1 tsp oil. Mix everything together, making sure the chicken is coated, then lay flat and use a rolling pin to bash the chicken into escalopes of an even thickness; set aside for 10 minutes.
Heat 1 tsp oil in a large frying pan and fry the pepper for 5 minutes. Add the beans, season and warm through, then mix with the tomatoes and transfer to a bowl. Add another ½ tsp oil to the pan and cook the chicken for 3-4 minutes on each side, until cooked through; set aside.
Mix the lime juice with the remaining ½ tsp oil and a pinch of salt; toss with the pepper and bean mix, spinach and most of the coriander. Divide between plates and top with the avocado. Slice the chicken and scatter over the salad, sprinkle with the remaining coriander and lime wedges, if liked.
Typical values per serving when made using specific products in recipe
Energy | 1,941kJ/ 463kcals |
|---|---|
Fat | 20.9g |
Saturated Fat | 3.6g |
Carbohydrates | 24.4g |
Sugars | 9.8g |
Fibre | 13.9g |
Protein | 44.3g |
Salt | 1.7g |
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