Pico de gallo chicken

Preheat the oven to 200 degrees.

Finely dice the tomatoes and place in a sieve over the sink. Dice the onion also and place in a bowl. Add the drained tomatoes, a generous pinch of salt and the juice of half a lime. Pick the leaves from the coriander and chop finely. Set the stalks aside. Mix the salsa and taste for seasoning. Add more lime juice or salt if necessary.

Drizzle olive oil on a shallow roasting tin. Butterfly the chicken breasts open using a sharp knife with your palm firmly flat on each piece as you cut horizontally. Lay the chicken in the roasting tray in one layer. Spoon the tomato salsa over the chicken then top with thick slices of mozzarella. Bake uncovered in the oven for 30-35 minutes until the chicken is cooked through. Baste every so often with the pan juices.

Place the roughly chopped coriander stalks in a food processor, blender or Nutribullet with the two peeled avocados, yogurt and juice of one lime. Add a pinch of salt and blitz till smooth and creamy.

Once the chicken is cooked place dollops of the avocado crew around it and scatter with fresh coriander leaves.