Grilled chicken on carrot frittatas with avocados and sriracha mayo
Grill four chicken breasts with cajun seasoning on a grill pan - 6-7 minutes on one side and 4 on the other. Set aside.
In a large mixing bowl, mix 200g of shredded carrots with two eggs, a half-cup of breadcrumbs, a large spoon or two of flour, a red chilli, thinly sliced, salt and pepper to taste, a dash of smoked paprika, a spoon of oregano, and a spoon of fresh chopped thyme. In a lightly oiled pan, spoon a dollop of this mixture on and squish to flatten into a frittata. Once the frittata starts slipping around easily in the pan, flip and cook the other side until browned. (Should make about 4 frittatas with these portions)
Combine, in a small bowl, three tablespoons of mayonnaise, a spoon of sriracha sauce, a half teaspoon of chopped garlic and a spoon of olive oil. This is your sauce.
Put the ensemble together by placing the grilled chicken on a frittata, pouring some of the sauce on the chicken, and topping with freshly sliced avocado and cayenne chilli slices. Serve!
