The latest stories, straight to your inbox

The latest stories, straight to your inbox

Be inspired every day with Living North

Subscribe today and get every issue delivered direct to your door
Subscribe Now
Be inspired every day with Living North
January 2021
Reading time 3 minutes
Cook’s tip: Flattening chicken breasts like this is a great way to ensure that they cook evenly when frying.
  • 3 medium sweet potatoes (about 400g), scrubbed clean and cut into thin wedges
  • 2 tbsp olive oil
  • ½ tsp sweet smoked paprika
  • ½ tsp mild chilli powder
  • 4 Waitrose British Chicken Breast Fillets (fed on an omega 3 enriched diet)
  • 1 lime, zest and juice
  • 2 garlic cloves, crushed
  • 8-10 dashes Tabasco
  • 1 large avocado, stone removed
  • Handful coriander, leaves roughly chopped
  • 8 corn tortillas
  • Natural yogurt and sliced red chilli, to serve

1. Preheat the oven to 200˚C, gas mark 6. Toss the potato wedges in a tray with 1 tbsp oil, the paprika and chilli powder, then season and roast for 30 minutes until tender. Meanwhile, line a large chopping board with cling film, spread out the chicken breasts on top and cover with another sheet of cling film. Bash with a rolling pin until 1cm thick all over.

2. Put the flattened chicken in a medium resealable food bag with the remaining 1 tbsp oil, the lime zest, garlic and Tabasco. Season and massage through the bag to coat the chicken evenly; set aside for 10 minutes. Meanwhile, roughly mash the avocado and lime juice together; season and stir through the coriander.

3. Heat a large griddle or frying pan over a high heat. Cook the chicken for 4 minutes on each side, until cooked through, then set aside. Heat the tortillas, then serve with the wedges, guacamole and sliced chicken, plus natural yogurt and a scattering of sliced red chilli.

Recipe courtesy of Waitrose. Thousands of recipes can be found at

This website uses cookies to ensure you get the best experience on our website.

Please read our Cookie policy.