INGREDIENTS

• ½ tsp cayenne pepper
• 2 x garlic cloves
• 2 x lemons (juice of one lemon and the second lemon used for roasting)
• 30 g butter
• 2 x tbsp olive oil
• 2 x chicken breasts

• 1/2 x red onion
• 1 x mango
• 1 x avocado
• 2 x cups of salad greens
• salt

METHOD

1. Preheat the oven to 180 degrees. Prepare the garlic, cayenne and lemon paste by placing the garlic, lemon juice, cayenne powder, butter, olive oil, and salt into a blender/small food processor. Process for a good 3 minutes until the paste is thick and fluffy, add more olive oil if needed. 
2. Place the chicken breasts onto a small baking tray and spread the garlic and cayenne paste over and under the chicken. 
3. Place the tray into the oven and bake for 35 minutes. Depending on the size of the chicken breasts the baking time might need to be longer, if so just cover up the chicken with some foil for an extra 10 minutes so that the paste doesn’t burn. 
4. While the chicken is cooking prepare the salad ingredients. Dice up the mango, the avocado, slice the onion and rinse the salad greens. Place directly onto the serving plates, otherwise, if you prefer it all mixed through just do so in a mixing bowl. Top with olive oil and a little bit of extra salt.
5. Remove the cooked chicken from the oven and slice it up. Pour over that extra buttery sauce that’s in the baking dish. Place the sliced chicken onto the plates with the mango, avocado salad and enjoy!

Prep time: 15 minutes.
Cook time: 35 - 45 mins.
Serves: 2.

Recipe and photos by Anastasia Zolotarev. Click here to see her blog.