• STEP 1

    Heat 2 tsp oil in a large non-stick pan over a low heat, add the peppers then cover and cook for 10 mins until softened. Shake the pan a couple of times to move them about, but try not to lift the lid. Remove from the pan and set aside.

  • STEP 2

    Meanwhile, mix the chicken in a bowl with the remaining 1 tsp oil, grated garlic, ¼ tsp oregano, paprika and ½ tsp coriander. Toss the onion with 1 tbsp lime juice in a separate bowl and set aside.

  • STEP 3

    To make the dressing, scoop the unsliced halved avocado into a bowl with the whole garlic clove, pinch of oregano, 2 tbsp lime juice and 3 tbsp water and blitz with a hand blender until completely smooth. Alternatively, you can use a food processor.

  • STEP 4

    Return the pan of peppers to the heat and add the chicken, cover and cook for 5 mins until tender and cooked through. Tip the beans, quick-pickled onions and chopped coriander into the pan and mix well.

  • STEP 5

    Pile the spinach onto two plates and top with the chicken mixture. Spoon on the avocado dressing and top with the avocado slices. Serve while still warm.


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