4skinless chicken breastssliced in half horizontally to create thinner cutlets
juice and zest of 1 lemon
2garlic clovescrushed
2teaspoonsdried oregano
1teaspoondried thyme
1teaspoonsmoked paprika
1/2teaspoonsalt
black pepperto taste
3tablespoonsolive oil
for the pico de gayo
2ripe tomatoescubed
1onionfinely chopped
handful fresh coriander/cilantrofinely chopped
1tablespoon lemon juice
salt and black pepper
to serve
avocado
sour cream
tortillas
Instructions
Slice the chicken breasts into two thinner cutlets then place in a bowl. Add all the remaining ingredients and mix well. Allow to marinate for 10-15 minutes.
Heat a large skillet or grill pan over high heat until hot then cook the chicken in until golden brown and cooked through. Remove from the heat and allow to rest for 5 minutes.
While the chicken is frying, combine all the ingredients for the pico de gallo and set aside.
Serve the chicken and pico de gallo with avocado, sour cream and tortillas and extra lime wedges (optional).