Chicken and Avocado Salad
Nutrition per serving
| Calories | 459 kcal |
| Protein | 53.9 g |
| Carbs | 11.5 g |
| Fats | 21.4 g |
| Saturated Fat | 3.5 g |
| Monounsaturated Fat | 12.2 g |
| Polyunsaturated Fat | 2.8 g |
| Sugars | 3.6 g |
| Fiber | 7.8 g |
| Sodium | 170 mg |
Ingredients
| Chicken Breast | |
| Baby Spinach | |
| Cherry Tomatoes | |
| Avocado | |
| Olive Oil |
1. Pre-heat the oven to 200 C (392 F)
2. Cut the cherry tomatoes into halves.
3. Dice the avocado.
4. Coat the chicken in 1 tsp of olive oil and season with salt and pepper. Wrap in foil and place in the oven to bake for 45 minutes.
5. Lay the spinach onto a plate, then arrange the tomatoes and avocado on top. Slice the chicken and add on top of the salad.