Lime chicken with avocado carpaccio

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   For the marinade, wash the lime in hot water, dry and finely grate the peel. Halve the lime and squeeze it. Peel garlic and chop finely. Peel and finely grate the ginger. Mix lime zest, lime juice, garlic, ginger, 1⁄4 tsp. pepper and 3 tbsp. teriyaki sauce.

2. 2

   Fold down 2 tablespoons of oil.

3. 3

   Wash the meat, dab dry and cut into large pieces. Fill meat into a freezer bag, pour marinade over it and close the bag. Knead the bag so that meat and marinade mix well.

4. 4

   Then drain the meat in a sieve, collecting the marinade.

5. 5

   Cut the avocados in half, remove the seeds. Remove the flesh from the skin and cut into thin slices. Arrange on four plates in a fan shape.

6. 6

   Heat 1 tablespoon of oil in a frying pan. Brown the meat well all around. Sprinkle with sugar and caramelise briefly while turning. Deglaze with the marinade, 120 ml Teriyaki sauce and 7-8 tbsp water.

7. 7

   Bring to the boil and simmer for 3-5 minutes. Spread the meat and sauce over the avocados.

Nutrition Facts

KCAL
570 kcal

CARBS
14 g

FATS
36 g

PROTEINS
44 g