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