- 450 g chicken breast
- 300 g ripe avocados
- 180 g sweet peppers
- 100 g onion
- 8 g garlic
- 25 ml olive oil
- 25 ml lime juice
- 30 ml water
- 4 g sweet paprika
- 2 g ground cumin
- 5 g salt
- 2 g ground black pepper
- 15 g fresh parsley
- 2 g chili flakes
- 100 g lime wedges
Cut the chicken breast into thin strips, pat them completely dry, and season evenly with salt, black pepper, paprika, cumin, and finely grated fresh garlic.
Heat half the oil in a frying pan, add the chicken, and cook for eight minutes over medium heat until deeply golden and cooked inside.
Transfer the chicken to a plate, add the remaining oil, then sauté sliced onion and sweet peppers until tender while still preserving their bright color.
Return the chicken to the pan, add lime juice and water, then toss everything together until the vegetables and meat become evenly coated and glossy.
Halve the avocados, remove the stones, and scoop out a little flesh from each center to create ample space for the warm chicken mixture inside.
Dice the removed avocado flesh and fold it very gently into the pan after switching off the heat, preventing it from becoming mushy or bitter.
Fill each avocado half generously with chicken and peppers, garnish with parsley and chili, and serve immediately with fresh lime wedges for a complete meal.