Salsa Chicken
Spring onions are such a versatile ingredient and are easy to use up when cooking meals for one or two, as you’re never left with half an onion in the fridge! I also like using them because research suggests that they are fantastic for cardiovascular health, reduce blood pressure and cholesterol, boost the immune system and speed up blood circulation.
Ingredients
Method
- Coat the chicken breast with the mustard, then season with salt and pepper.Put the oil into a large pan and place on a high heat. When hot, add the chicken and cook for 4 minutes. Turn it over, reduce the heat to medium, then spoon over the salsa-lime mixture and add the spring onions to the pan.Simmer, uncovered, for around 8–10 minutes, until the chicken is completely cooked through (cut into it to check, if unsure) and the sauce has thickened.Remove the chicken to a clean plate. Turn the heat back up to high and continue to cook the sauce for about 30 seconds, then add the broccoli for a minute or two, until just tender (I like my broccoli on the crunchier side, but you can cook it a bit longer if you prefer it softer).Pour the sauce over the chicken and top with sliced avocado and chopped almonds.
