This simple dish shows how quick and easy healthy eating can be. Serve it up on your plate by following the principles of the plate model: ½ plate of vegetables, ¼ plate meat/poultry/seafood/eggs, ¼ plate wholegrain, starchy vegetable or legume and a small portion of avocado, oil, nuts or seeds.
You can add more flavour to the dish by adding dried herbs to the chicken, a honey mustard vinaigrette to the salad or by baking the potatoes with garlic, sea salt and rosemary.
Chicken with Potato, Avocado and Garden Salad
Recipe Serves 2 people
Ingredients
- 360 g chicken, breast (approx 1 large breast)
- 400 g potato, large skin on and diced, (approx 2 medium potatoes)
- 2 cups spinach, baby
- 1 carrot cut into think sticks
- 1 capsicum, any cut into sticks
- 1 cucumber, any thinly sliced
- ½ cup tomato, cherry
- ½ avocado sliced
- 1 lemon juiced
Instructions
- Bring a medium saucepan of water to the boil. Add the potato pieces and boil for approximately 15 minutes or until cooked through. Drain and set aside.
- Heat a non-stick pan over medium heat. Add the chicken and lightly season with salt and pepper. Sauté the chicken, tossing every minute or so until cooked through and lightly golden. Remove from the heat and cover with foil.
- Meanwhile combine the salad ingredients in a large bowl, toss with lemon juice and then evenly divide between two dinner plates. Add the chicken, potato and avocado to the plate. Serve and enjoy!
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