Cayenne Chicken with Avocado Salsa
400gm chicken breast
½ red onion
1 corn cob
100gm baby spinach
2 Tbs fresh parsley, chopped
½ tsp sea salt
½ tsp cayenne (chilli) pepper
1 tsp ground black pepper
2 Tbs olive oil
Pre heat fry pan with olive oil or grill. Combine the salt, pepper and cayenne. Rub spice mixture over the chicken. Cook chicken for around 5-8 minutes in each side, until cooked through.
Bring a saucepan of water to the boil. Place corn cob in the boiling water and cook for around 5 minutes, until the corn is tender.
Rinse corn cob under cold water to cool. Slice corn off the cob.
Dice avocado and red onion. Toss together with the parsley to form a salsa. Serve chicken topped with salsa and a side of corn and chopped baby spinach.
Serves 2, with enough chicken left over to makes tomorrows lunch.
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