For the marinade, put lemon zest, olive oil, red wine vinegar, honey, cayenne pepper, garlic, paprika, and dried árbol chiles in a bowl, seasoning with salt and pepper.
Cut the chicken breasts into small strips, mix with the marinade, and cover frequently to ensure the mixture is well absorbed.
To make the guacamole, cut both avocados, remove the seed from the center, scoop out all the pulp with a spoon or fork, and place it in a bowl, adding the tomato, onion, sliced serrano chiles, and seasoning. Mash with a fork, add lime juice, and a little olive oil, and mix very well.
To finish the chicken breasts, remove the excess marinade with a spoon, heat olive oil in a skillet, and fry for about 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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