Ingredients: (2 servings)

Chicken

- 2 x 200g boneless chicken breasts cut into strips

- 1 tablespoons fresh coriander (cilantro) chopped

- 1 tablespoon fresh lime juice

- 2 teaspoons olive oil

- Coconut oil

- Salt and black pepper to taste

Salsa

- About 125 grams of tomatoes chopped finely

- 1 tablespoons finely chopped onion

- 1 teaspoons fresh lime juice

- Salt and black pepper to taste

- Pinch of hot chjili pepper to taste (optional)

- 1/2 large avocado, peeled and finely chopped

Method:

• Mix chopped cilantro, lime juice, olive oil, and seasoning.
• Coat the chicken with the marinade making sure well mixed.  Leave for 5-10 minutes
• Remove chicken from marinade and saute over a medium high heat in small amount of coconut oil (or may not be needed in a non-stick pan as olive oil in marinade may be sufficient).
• Cook for about 8-10 minutes until cooked through, turning heat down once chicken is browned
• While chicken is cooking make the salsa by mixing all the ingredients in a bowl.
• Mix salsa with cooked chicken pieces and serve
• Have with rice on a carb day or with asparagus or other green veg on a no-carb day