Recipe

Grilled chicken with vegetable salad and avocado

Name: Grilled chicken with vegetable salad and avocado
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Ingredients: 300 g chicken breast fillet; 1 tbsp olive oil; 1 tsp paprika sweet or smoked; salt to taste; pepper to taste; 1 garlic clove(s) finely chopped; lemon juice; 100 g sweetcorn tinned or frozen; 100 g cherry tomatoes cut into quarters; 100 g kidney beans red, tinned (rinsed and drained); 100 g chickpeas tinned (rinsed and drained); 1 tbsp olive oil; 1 tsp lemon juice; salt to taste; pepper to taste; 1 avocado(s) medium-sized, sliced; salt to taste; pepper to taste; lemon juice to taste

Grilled chicken with a fresh vegetable salad and creamy avocado – nourishing, light and perfect for a healthy diet.

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Preparation: 15 min
Cooking: 25 min
Total: 40 min
Serves: 2 servings
Energy: 450 kcal / serving

Ingredients

1 serving

Amounts for 1 serving ·

For the chicken

150 gchicken breast fillet
½ tbspolive oil
½ tsppaprika, sweet or smoked
salt, to taste
pepper, to taste
½garlic clove(s), finely chopped
lemon juice

For the vegetable salad

50 gsweetcorn, tinned or frozen
50 gcherry tomatoes, cut into quarters
50 gkidney beans, red, tinned (rinsed and drained)
50 gchickpeas, tinned (rinsed and drained)
½ tbspolive oil
½ tsplemon juice
salt, to taste
pepper, to taste

For the avocado

½avocado(s), medium-sized, sliced
salt, to taste
pepper, to taste
lemon juice, to taste

Nutrition facts

for 1 serving · Serving 1

450 kcal

Protein: 35 g; 30 % of energy
Carbohydrates: 30 g; 26 % of energy
Fat: 23 g; 44 % of energy

of which sugars	5 g
Fibre	10 g

Instructions

Cooking the chicken:
Mix the olive oil, paprika, salt, pepper and garlic. Rub the chicken breast with this mixture and leave it to marinate for 10–15 minutes.
Heat a griddle pan or a grill over a medium heat. Cook the chicken breast for 6-8 minutes on each side, until done. Finish with a drizzle of lemon juice to bring out the flavour.
Preparing the salad:
In a large bowl, mix the sweetcorn, cherry tomatoes, red beans and chickpeas.
Add the olive oil, lemon juice, salt and pepper. Mix well and add chopped parsley if you like.
To serve:
Arrange the sliced chicken breast, the vegetable salad and the avocado slices on the plate. Season the avocado with salt, pepper and, optionally, lemon juice for extra freshness.