Heat Rooster & Avocado Salad

This chicken and avocado salad is a jack of all trades, so to talk. It’s prosperous in a number of nutrition – this kind of as Vitamin C, E, K, folate and B6 – plus loads of lean protein, wholesome fats and fibre. Staying equally nourishing and effortless to make, it’s become my go-to, fuss-no cost recipe for a rapid lunch or evening meal.
Heat Rooster Salad With Avocado

- one massive chicken breast (no cost array), sliced
- one tablespoon blended Moroccan spices (cumin, paprika, turmeric, cayenne pepper, garlic powder, oregano)
- ½ teaspoon sea salt
- one tablespoon coconut oil
- one avocado, sliced
- 10 cherry tomatoes, halved
- ½ crimson capsicum (bell pepper), sliced
- ¼ Spanish onion, thinly sliced
- handful of fresh parsley, around chopped
- 2 tablespoons further-virgin olive oil
- ½ teaspoon Dijon mustard
- 2 tablespoons lemon juice
- generous pinch of salt and pepper
- ½ teaspoon honey (optional)
- Sprinkle the chicken slices with the spices and salt and rub in with your hands.
- Warmth coconut oil in a massive frying pan in excess of medium-superior warmth. Once very hot, increase the chicken slices and prepare dinner for four-5minutes on every single aspect, right up until golden brown. Remove and relaxation for a few minutes in advance of adding to the salad.
- Prepare the salad substances and whisk collectively the salad dressing. Toss the salad (besides for avocado) with the dressing and divide in between two bowls. Top rated with a few slices of chicken every single and sliced avocado.
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