Chilli, Pineapple and Avocado

Chicken Salad

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Low-Carb
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Low-Carb
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Instructions

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1 Prep chicken

Lay chicken breasts between two large pieces of cling film. Bash with a rolling pin to flatten. Transfer to a plate. Season with chilli powder, paprika, salt, pepper, and oil. Set aside.

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2 Prep salad

Rinse, dry and chop Romaine lettuce leaves. Halve avocado, remove stone and skin, and cut avocado to cubes. Rinse and drain sweet corn. Halve cherry tomatoes. Finely chop spring onion and coriander. Juice lime (use 1–2 Tbsp). Combine the salad ingredients in a bowl, and add oil, salt, and pepper. Mix well.

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3 Prep pineapple and chilli

Cut pineapple to pieces. Remove chilli stems and cut chilli to rings.

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4 Cook the chicken

Heat a pan over medium-high​ heat. Fry the seasoned chicken breasts for 4-5 minutes per side. Flip and add the pineapple pieces and chopped chilli. Fry until the chicken is cooked through and the pineapple is hot. Transfer the chicken to a plate and let rest for 5 minutes before slicing. Serve the chicken and warm pineapple and chilli mixture with the salad.

Tips for fussy eaters

Separate a batch with no chilli in it. Serve the chicken and pineapple mixture over cooked rice with some salad ingredients on the side.

Pro tip

Mango and apple are delicious additions to the salad.

So warming and refreshing!

Cooking Time: 20 min

Cals 712 · Prot 50.1 · Carbs 46.4 · Fat 40.1

Ingredients

Number of people

Chicken

Chicken breast 400.00 Grams
Chilli powder 1.00 Grams
Paprika powder 2.00 Grams
Salt 1.00 Tsp
Black pepper 0.75 Tsp
Olive oil 2.00 Tbsp
Pineapple slices, canned 140.00 Grams
Red chilli large 1.00 Pieces

Salad

Romaine lettuce 300.00 Grams
Avocado 1.00 Pieces
Sweet corn kernels 100.00 Grams
Cherry tomatoes 200.00 Grams
Spring onion 40.00 Grams
Fresh coriander 20.00 Grams
Lime 1.00 Pieces
Olive oil 1.00 Tbsp
Salt 0.50 Tsp
Black pepper 0.25 Tsp

So warming and refreshing!

Cooking Time: 20 min

Cals 712 · Prot 50.1 · Carbs 46.4 · Fat 40.1

Instructions

photo

1 Prep chicken

Lay chicken breasts between two large pieces of cling film. Bash with a rolling pin to flatten. Transfer to a plate. Season with chilli powder, paprika, salt, pepper, and oil. Set aside.

photo

2 Prep salad

Rinse, dry and chop Romaine lettuce leaves. Halve avocado, remove stone and skin, and cut avocado to cubes. Rinse and drain sweet corn. Halve cherry tomatoes. Finely chop spring onion and coriander. Juice lime (use 1–2 Tbsp). Combine the salad ingredients in a bowl, and add oil, salt, and pepper. Mix well.

photo

3 Prep pineapple and chilli

Cut pineapple to pieces. Remove chilli stems and cut chilli to rings.

photo

4 Cook the chicken

Heat a pan over medium-high​ heat. Fry the seasoned chicken breasts for 4-5 minutes per side. Flip and add the pineapple pieces and chopped chilli. Fry until the chicken is cooked through and the pineapple is hot. Transfer the chicken to a plate and let rest for 5 minutes before slicing. Serve the chicken and warm pineapple and chilli mixture with the salad.

Tips for fussy eaters

Separate a batch with no chilli in it. Serve the chicken and pineapple mixture over cooked rice with some salad ingredients on the side.

Pro tip

Mango and apple are delicious additions to the salad.

Ingredients

Number of people

Chicken

Chicken breast 400.00 Grams
Chilli powder 1.00 Grams
Paprika powder 2.00 Grams
Salt 1.00 Tsp
Black pepper 0.75 Tsp
Olive oil 2.00 Tbsp
Pineapple slices, canned 140.00 Grams
Red chilli large 1.00 Pieces

Salad

Romaine lettuce 300.00 Grams
Avocado 1.00 Pieces
Sweet corn kernels 100.00 Grams
Cherry tomatoes 200.00 Grams
Spring onion 40.00 Grams
Fresh coriander 20.00 Grams
Lime 1.00 Pieces
Olive oil 1.00 Tbsp
Salt 0.50 Tsp
Black pepper 0.25 Tsp
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