Ainsley Harriott

I like to cook this chicken on a ridged griddle pan as it gives the chicken lovely markings and a wonderful smoky taste but you can just as well use a non-stick frying pan. If time allows, leave the chicken to marinate in the lime mixture as it makes it incredibly tender. This chicken is also great stuffed into pitta pockets with some shredded lettuce.

• 1 lime


• 2 tablespoons chopped fresh coriander


• 4 × 100g (4oz) skinless chicken breast fillets, each cut into 6–7 slices


• 1 × 170g (53/4oz) ) tub of shop-bought guacamole (good quality)


• 1 plum tomato, seeded and diced


• sea salt and freshly ground black pepper; 2 tablespoons olive oil

serves 4

Step One
Heat a heavy-based ridged griddle pan or a large non-stick frying pan. Finely grate the rind from the lime and place in a bowl, then cut the lime in half and squeeze the juice from one half into the bowl. Cut the other half into four wedges and set aside

Step Two
Add the olive oil to the lime mixture with half of the coriander, a pinch of salt and plenty of freshly ground black pepper. Rub the mixture over the chicken slices, then cook on the griddle pan for 4–5 minutes until cooked through and golden brown, turning once.

Step Three
Meanwhile, place the guacamole in a bowl and mix in the remaining coriander and the tomato. Season to taste.

Step Four
Arrange the griddled chicken slices on plates with a good dollop of the guacamole on the side. Squeeze over the lime wedges to serve.