Ingredients:

4 small chicken breast fillets
1 tblspn sweet paprika
pinch of cayenne pepper
1 avocado, flesh cubed
2 tblspns lime juice
1 long green chilli
2 tblspns freshly snipped chives
olive oil
250g steamed green beans

Serves: 4

Method:

Cut each breast into 3 thin escalopes, then toss in the combined paprika and cayenne to lightly coat. Set aside.

Remove seeds from chilli and slice thinly lenghtways. Place avocado, lime, chilli and chives in a bowl. Season and stir gently to combine. Set aside.

Heat a large frypan over high heat and spray with oil. Cook chicken, in 2 batches, for 2 minutes each side until cooked. Stand for 3 minutes, then halve each piece on an angle.

Serve chicken on beans and salsa, and drizzle with any resting juices.

Contributor: Cam