Light reina pepiada arepa with chicken and avocado

Ingredients

For 1 serving

• Corn flour50 g
• Chicken breast80 g
• Avocado40 g
• Nonfat Greek yogurt30 g
• Red onion15 g
• Cilantro3 g
• Lime juiceto taste
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: lactose,

Method

1. Bring a small pan of salted water to the boil, add the chicken breast and simmer over a low heat for 12 minutes, until no longer pink inside; drain, let it cool slightly and shred it with two forks.
2. Meanwhile, mix the maize flour with a pinch of salt and add lukewarm water a little at a time, kneading with your hands, until the dough is soft, smooth and doesn't crack; shape it into a disc about 1.5 cm thick.
3. Heat the oil in a non-stick frying pan over a medium-low heat and cook the arepa for 6 minutes per side, until it has a golden crust and sounds hollow when tapped.
4. While the arepa cooks, very finely chop the red onion and fresh coriander; mash the avocado with the Greek yoghurt, lime juice and a pinch of salt until creamy.
5. Stir the onion, coriander and shredded chicken into the cream and mix well.
6. Split the arepa open with a knife like a pocket and fill it with the chicken salad.