Char grilled chicken with guacamole

Ingredients

4 chicken breasts
150 g (5 oz) baby plum tomatoes, halved
1 red onion, sliced thinly
2 tbsp chopped coriander
Juice of 1 lime
1 x 200 g tub guacamole dip

Rub chicken with a little olive oil and season with salt and pepper. Cook over a hot barbecue for 10 to 15 minutes, turning once, or until cooked through and slightly charred. Toss tomato, onion, coriander, lime juice, a pinch of sugar and 1 tbsp olive oil together. Serve chicken with tomato salad and guacamole.

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