Arepa reina pepiada with chicken, avocado and yogurt

Ingredients

For 1 serving

• Corn flour65 g
• Chicken breast110 g
• Avocado60 g
• Nonfat Greek yogurt40 g
• Red onion20 g
• Cilantro6 g
• Lime juice10 ml
• Lettuce40 g
• Extra virgin olive oil4 g
• Saltto taste

Contains: lactose,

Method

1. Bring a small pan of salted water to the boil, add the chicken and poach over low heat for 15 minutes, until white right through; let it cool slightly and shred it.
2. Meanwhile put the maize flour in a bowl with a pinch of salt and gradually add warm water (about one and a half times its volume), kneading until soft and crack-free. Shape 2 discs about 1.5 cm thick.
3. Heat an oiled non-stick frying pan over medium-low heat and cook the arepas for 6 minutes per side, until golden and they sound hollow when tapped.
4. Finely chop the red onion and coriander. Mash the avocado with the yoghurt, lime juice, onion, coriander and a pinch of salt and stir in the chicken.
5. Split the arepas into pockets and fill them with the lettuce and the reina pepiada.