For the marinade, put the lemon zest, olive oil, red wine vinegar, honey, cayenne pepper, garlic, paprika and the dried arbol chiles in a bowl, season with salt and pepper.
Cut the chicken breasts into small strips, mix with the marinade and cover frequently so that the mixture soaks through.
To make the guacamole, cut both avocados, remove the seed from the center, remove all the pulp with a spoon or fork and put in a bowl, add the tomato, onion, sliced serrano peppers and season. Grind with a fork, add lemon juice and a little olive oil and mix very well.
To finish the breasts, remove the excess marinade with a spoon, heat olive oil in a pan and fry for approximately two minutes on each side of the strips.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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