Avocado tapioca –

Caue Porto (/)

Ingredients

1 marinated chicken breast Herbs and spices to taste 1/2 avocado 1/4 red onion 1/2 seedless diced tomato 1 col. (soup) of extra virgin olive oil Salt to taste Pepper sauce to taste 1 col. (dessert) grain mix (chia, linseed, sunflower seed and sesame) 3 col. (soup) shallow tapioca gum

Way of doing

Season the chicken breast with thyme, parsley, rosemary, salt and pepper to taste. Book for 1 day in the fridge to marinate. The next day, grill the chicken and cut it into thin slices. Roughly mash the avocado with a fork and add the red onion, the diced tomato without seeds, the olive oil, salt and pepper sauce to taste and mix lightly. Reserve. In a preheated skillet, splash the grain mix until you fill the bottom. Then, sift the tapioca gum over it and let it cook until the sides start to detach. Place the chicken slices and guacamole (avocado cream) in one of the halves and close the tapioca. Serve immediately.