Chicken Breast with Avocado Tomato Salsa

Ingredients

• 3 lemons (2 organic)
• 1 ripe Avocado
• 5 ripe tomatoes
• 1 small zucchini
• 0.5 cucumber
• Salt
• Pepper
• 3 tbsp olive oil
• Basil
• 600 g chicken breast fillet (4 fillets)
• 1 sprig rosemary

Instructions

1. 1.

   Squeeze one lemon. Peel, halve, pit the avocado and dice the flesh into small cubes. Wash the tomatoes, halve, pit and also dice them small. Wash the zucchini and cut it into very small cubes.

2. 2.

   Peel half a cucumber, split lengthwise, remove seeds with a spoon and dice the flesh small. Combine with the avocado, tomato and zucchini cubes in a bowl and mix with salt, pepper, 2 tbsp lemon juice and 2 tbsp olive oil. Wash the basil, shake dry, chop the leaves and stir in. Store the salsa in the refrigerator.

3. 3.

   Rinse the chicken breast fillets under cold water and pat dry. Rinse the organic lemons, pat dry and quarter them. Heat remaining oil in a non‑stick pan. Cook the fillets with the lemon quarters over medium heat for 2–3 minutes per side until golden brown. Season well with salt and pepper, remove the pan from the stove, place the rosemary sprig on the meat and cover to rest for 5 minutes.

4. 4.

   Slice each fillet into thick pieces and arrange them on plates with the salsa and lemon quarters.