Updated: Sep 21, 2020
Got another delicious quickie summer meal idea full of veggies, healthy fats, and proteins.
Enjoy this cool dish on a hot evening!
pre-cook some chicken on Sunday, for a quick grab through the week.
(I prefer legs over breast)
If you're taking your salad on-the-go to eat later, don't cut your avocado until it's time to eat!
I like to add cucumber to this recipe.
1 skinless chicken breast (or leg)
2 tsp olive oil (1 for the salad)
1 heaped tsp smoked paprika
For the salad
½ small avocado diced
1 tsp red wine vinegar
1 tbsp flat-leaf parsley, roughly chopped (or cilantro)
1 medium tomato chopped
half small red onion, thinly sliced
Heat grill to medium. Rub the chicken all over with 1 tsp of the olive oil and the paprika. Cook for 4-5 mins each side until lightly charred and cooked through. (If you don’t have a grill, use a hot skillet)
Mix the salad ingredients together, season and add the rest of the oil. thickly slice the chicken and serve with salad.
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