Chicken in Tomato Sauce with Guacamole

Ingredients

• Chicken Breast120 g
• Tomato2 count (260 g)
• Onion1/2 count (75 g)
• Garlic1 clove (3 g)
• Corn Tortilla2 medium (60 g)
• Oil1 teaspoon (3 ml)
• Avocado1/2 cup (75 g)
• Lemon Juice1 tablespoon (15 g)
• Cilantro1 tablespoon (3 g)
• Jalapenos1 count (14 g)

Instructions

1. 1

   Step 1

   Place the chicken in a pot of boiling water and boil for 12-15 minutes. Once done, shred.

2. 2

   Step 2

   Meanwhile, chop the tomato, garlic and onion. Set aside half of 1 tomato and half of the onion for the guacamole.

3. 3

   Step 3

   Place the tomato, onion and garlic in the blender cup with water (for each unit of tomato, 1 cup of water) and blitz.

4. 4

   Step 4

   Heat the oil in a pan and once heated, pour the sauce.

5. 5

   Step 5

   Cook over medium heat for 8-10 minutes. Season with salt and pepper to taste.

6. 6

   Step 6

   Separately, make the guacamole. Peel the avocado, cut into chunks and mash with a fork.

7. 7

   Step 7

   Chop the remaining tomato, onion, jalapeno and cilantro.

8. 8

   Step 8

   Mix the avocado with the onion, tomato, jalapeno and cilantro. Season with lemon juice and salt and pepper to taste.

9. 9

   Step 9

   Dip each tortilla in the tomato broth.

10. 10

    Step 10

    Place the tortillas on a plate and fill with the shredded chicken. Roll up and top with the tomato sauce. Serve with the guacamole.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken in Tomato Sauce with Guacamole can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.