Pan-fried chicken mini fillets marinaded with lemon juice, Thyme, Paprika and Chilli, served on toasted ciabatta with tomatoes and avocado.
Mix together the olive oil, the juice of 1 lemon, Thyme, Paprika and Crushed Chillies. Season with a pinch of Salt and add the chicken fillets. Toss to coat evenly, cover and leave to marinade for 30 minutes, or for best results overnight in the refrigerator.
Fry the chicken for 10-12 minutes, turning occasionally, or until cooked through.
Meanwhile, grill the ciabatta on both sides for 3-4 minutes, until lightly toasted.
Mix the tomato and avocado together, squeeze over the juice of the other lemon and season with Black Pepper.
Top the ciabatta with a few rocket leaves, the avocado and tomato salsa and the cooked chicken. Top with the other half of the ciabatta and serve.