Roast Chicken Breasts with Avocado
Roast Chicken Breasts with Avocado



  • 3 tbsp olive oil
  • 2 sliced red onions
  • 4 x 200g skin-on chicken breast fillets
  • ¼ tsp paprika
  • Pinch of dried chilli flakes
  • 1 bunch of spring onions
  • 250g asparagus, trimmed and halved
  • 2 ripe avocados
  • 1 lemon, quartered
  • 1 tbsp balsamic vinegar
  • Preheat the oven to 200C. Toss the onions in 1 tbsp of oil and seasoning, and roast for 10 mins. Meanwhile, fry the chicken in 1 tbsp of oil - skin-side down - for 5 mins or until the skin is crisp. Turn and fry for 2 mins more, then remove from the heat and season with salt, pepper, chilli flakes and paprika. Add the asparagus and trimmed spring onions to the pan with the red onions and mix well. Place the chicken breasts on top, skin-side up, and baste with the pan juices.
  • Cut the avocados into quarters (keep the skin on, but remove the stone) and place around the chicken with the lemon quarters. Drizzle with 1 tbsp of oil and plenty of seasoning, then roast in the oven for 20 mins. Serve with a drizzle of balsamic vinegar - delicious!
30 mins
4 serving

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