This bad boy is a wonderfully light yet substantial option for lunch or dinner that takes 20 minutes (max) to whip up – and tastes SO. DAMN. GOOD.
Grilling the chicken not only ensures a juicy, tender breast every time – but it’s also so quick and totally fool proof.
Just rub on those delicious spices, pop it on to a griddle pan and turn every few minutes until cooked through.
The final result? A winner winner chicken dinner that defies all the ‘bland, rubbery and dry’ chicken breast stereotypes – and if you’re anything like me, will be making a regular appearance on your plate for those quick weeknight wonders.
But wait, I haven’t even talked about the greens in avocado sauce yet! One word: DAYYYYYYUM.
If you get bored of munching on plain vegetables, then this is a pretty good way of stepping up your veggie game and packing in all the goodness at the same time. Avocado blends like a dream with fresh basil, lemon, garlic and a hint of seasoning to dress the warm steamed greens in a luxuriously smooth coat that makes every bite both enjoyable and super good for you…
Plus, you can make a load of it and keep it in the fridge to add to your salads or pastas through out the week! C’mon… What’s not to love?
Enough of the yibba yabba: Let’s get do this thing.
- 1 organic chicken breast
- ½ tsp turmeric
- ¼tsp paprika
- salt and pepper
- 1 small courgette
- 1 handful greens beans
- 2 large handfuls spinach
- ½ avocado
- 1 handful basil
- ½ lemon
- 1 clove garlic, crushed
- 2 tbsp water
- Preheat the grill to 200 degrees and heat up the griddle pan so the base is nice and hot.
- Season with the chicken with the paprika, turmeric, a good squeeze of lemon, salt and pepper and place on the griddle pan, grilling on each side for about 5 minutes or until cooked through. You want to make sure it's white and opaque in the middle!
- Use a julienne peeler to ribbon the courgette and place in a steamer with the green beans to cook until tender, then throw in the spinach until it wilts.
- Combine the avocado, basil, lemon, salt, pepper and garlic with a little water in a blender and stir through the cooked greens. Serve up with the chicken and dig in!