Chicken with Coriander Salsa

and Avocado Pinto Bean Salad
A moreish salad that makes you feel vibrant and healthy. Perfect after a good workout.
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
25 min
Chicken with Coriander Salsa and Avocado Pinto Bean Salad
A moreish salad that makes you feel vibrant and healthy. Perfect after a good workout.
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
Ingredients

Allergens

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) /
Fats (g)
of which saturated (g)
Carbohydrates (g)
of which sugars (g)
Fibers (g)
Proteins (g)
Salt (g)
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Cook chicken

1 Cook chicken

Preheat the oven to 200°C. (Alternatively, fry the chicken in a pan). Place the chicken breasts on a roasting dish and drizzle with olive oil. Season with salt, pepper and smoked paprika. Bake in the oven for 15 minutes until fully cooked.
Wash and cut

2 Wash and cut

Cut tomatoes, avocado and green apple to cubes. Wash and shred the lettuce. Mix all the salad ingredients and pinto beans well in a bowl.
Blend

3 Blend

Wash and pat dry the coriander. Place it in a high speed blender with the peeled garlic clove, the squeezed lime juice and a drizzle of olive oil. Blitz until smooth. If you don't have a blender, just chop the coriander and mix with the other salsa ingredients.
Serve

4 Serve

Serve the salsa on top of the salad. Cut the cooked chicken into slices and serve on top.
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