2 chicken, breast fillets
1 teaspoon(s) salt
1/2 teaspoon(s) paprika, sweet
2 tablespoon(s) tarragon, fresh, only the leaves, finely chopped +extra to serve
60 g olive oil
1 onion
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
juice, of 1 lime
1 1/2 liter water
1 bunch asparagus
2-4 tortillas


1.Heat a pan over medium heat.
2.Transfer the chicken fillets to a bowl. Add the salt, pepper, paprika, finely chopped estragon and the 20 g of olive oil.
3.Sauté for 2 minutes on each side and transfer to a baking pan.
4.Bake for 15-20 minutes, until the interior of the chicken reaches 65* C (149* F) (check the temperature with a kitchen thermometer).
5.Wipe the oil from the pan with paper towels and heat 20 g of olive oil in the same pan.
6.Thinly slice the onion and bell peppers.
7.Add to the pan and sauté for 2-3 minutes until they soften. Deglaze pan with lime juice and remove from heat.
8.Place a pot over high heat. Add 1 ½ liters water and 1 teaspoon salt.
9.Remove the hard parts of the asparagus stems and blanch for a few seconds until they soften.
10.Use a slotted spoon to remove them from the pot and submerge in a bowl full of ice water so they can cool. This method will help them keep their intense green color.
11.Drain and pat dry with paper towels.
12.Heat the remaining olive oil over medium heat.
13.Season the asparagus with salt and pepper and saute for 1 minute, until they turn light golden. Remove from pan.
14.Cut the chicken into slices and sprinkle with some estragon.
15.Serve with tortillas and spicy avocado dip.

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