Pesto Chicken with Avocado Salad

Pesto Chicken with Avocado Salad

Ready in 30 minutes • Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, February 23, 2020.
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Ingredients

SALAD

  • 1/4 broccoli, cut into small florets & stalk thinly sliced
  • 1/2 lettuce, cut into bite size pieces
  • 1 Tbsp avocado, diced 1cm
  • 1/4 pack cherry tomatoes, halved
  • 1/4 Lebanese cucumber, diced 2cm
  • 1 pack pesto

CHICKEN

  • 1 pack lean chicken breast
  • 1 pack chicken spice

TO SERVE

  • 1 pack summer drizzle
  • 1 tsp walnuts

Steps

  1. Bring a kettle of water to the boil. Preheat BBQ to medium (if using).
  2. Prep salad ingredients & cook broccoli. Place broccoli in a bowl and cover with boiling water. Leave for 5 minutes then drain, refresh under cold water and leave to drain well.
  3. Place remaining salad ingredients in a bowl.
  4. Prep chicken. Pat chicken dry, season and coat in chicken spice.
  5. Cook chicken. Heat 1/4 tsp oil in a fry-pan on medium heat. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Alternatively, do this on the BBQ. Rest, covered.
  6. Finish salad. Add broccoli to bowl with salad, toss to combine and season.
  7. Finish chicken. Thinly slice chicken and toss in any resting juices.
  8. Serve salad topped with chicken, summer drizzle and walnuts.

Nutritional Information

Energy 1765 kj
422 kcal
Protein 38.1g
Carbohydrate 7.4g
Fat 25.5g