Garlic ‘Chicken’ with Tangy Salsa

Garlic ‘Chicken’ with Tangy Salsa

Makes 2 servings

You will need:

For the Salsa

1 Avocado

10 Cherry tomatoes, halved

1/4 Red Onion, finely sliced

1 tablespoon Olive Oil

Juice of 1/2 Lemon

1/4 cup Fresh Parsley, chopped

Himalayan Rock Salt, season to taste

Combine in a small bowl to make up the tangy salsa.


For the ‘Chicken’

2 Garlic cloves, minced

350g ‘Chicken’ pieces

Juice of 1/2 Lemon

1 tablespoon Butter

Himalayan Salt & Black pepper

Peri-Peri powder

1/4 cup Fresh Parsley

Melt the butter in a large pan, on a medium heat, add the garlic and season with salt. Once the garlic has softened, add the ‘chicken’. Season with peri-peri powder and squeeze lemon juice over the top, cook until golden.


Serve ‘chicken’ topped with salsa, season to taste and sprinkle the remaining parsley over the top.

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.