Capsicana Pan Fried Peruvian Chicken

Ingredients

• 1 packet of capsicana paste

• 1 packet of oakham chicken mini fillets

• 2 tablespoons of olive oil

• 1 packet of capsicana guacamole mix

• 1 avocado

• 2 tomatoes

• 1 packet of capsicana salsa mix

2 servings

Calories~650 kcal

Protein~53 g

Carbs~23 g

Fat~40 g

Fiber~8 g

Sugar~8 g

Total recipe

Calories~1,300 kcal

Protein~105 g

Carbs~45 g

Fat~80 g

Fiber~15 g

Sugar~15 g

Method

• Step 1

  Mix the Paste with 2 tbsp of olive oil in a bowl.

• Step 2

  Spread the mix on one side of the chicken fillets. Cover and leave in the fridge for 2 hours if you have the time, though you can cook them straight away if you prefer.

• Step 3

  Place chicken breasts unmarinated side down in a preheated frying pan and cook for 8 minutes on a medium heat, ensuring the pan to be covered while the chicken is cooking.

• Step 4

  Turnover and cook for a further 5 minutes until meat is cooked through.

• Step 5

  Serve with rice, tortillas or spicy diced roast potatoes and tomatoes.

• Step 6

  Make it extra special and add our salsa and guacamole mixes for a fresh tasting side dish.