Chicken in Tomato Sauce with Salad and 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 Juice2 tablespoon (30 g)
• Cilantro1 tablespoon (3 g)
• Lettuce1 cup (35 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 and cilantro. Season with half of the lemon juice and salt and pepper to taste. You can add some chopped jalapeno.

9. 9

   Step 9

   Dip each tortilla in the tomato broth.

10. 10

    Step 10

    For the salad, chop the lettuce leaves, season with the remaining lemon juice and season to taste.

11. 11

    Step 11

    You can replace half of the lettuce with spinach leaves.

12. 12

    Step 12

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

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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