Gluten and dairy free.
- 1 tbsp Olive oil
- 1 Onion, diced
- ¼ teaspoons Chili flakes
- 1 clove minced garlic
- 6 Cherry tomatoes, quartered
- 850 milliliters chicken stock
- Salt and pepper, for seasoning
- 1 Large chicken breast, diced
- 1 tbsp Fresh coriander
- 1 tbsp Lime juice
- 1 Avocado, diced
Add olive oil to a large skillet over medium heat. Stir in the onion, chili flakes and garlic. Sauté for 5 minutes.
Stir in cherry tomatoes, chicken broth and seasoning. Bring to a boil and add the chicken breast. Cover with a lid and cook for 15 minutes or until the chicken is cooked.
Remove the chicken from the skillet, shred it, then return it to the pan. Add cilantro and lime juice.
Divide among bowls and garnish with diced avocado. I served mine with tortilla chips, dairy free cream and dairy free cheese.