Chicken and Avocado Salad with Baked Potato
Nutrition per serving
Calories | 714 kcal |
Protein | 60 g |
Carbs | 69.5 g |
Fats | 21.8 g |
Saturated Fat | 3.5 g |
Monounsaturated Fat | 12.2 g |
Polyunsaturated Fat | 2.9 g |
Sugars | 7.8 g |
Fiber | 16.6 g |
Sodium | 229 mg |
Ingredients
Chicken Breast | |
Potatoes, white, flesh and skin | |
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. Prick the potato several times using a knife or fork.
5. Microwave the potato for 8 minutes, then place in the oven to bake for 40 minutes.
6. 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.
7. Lay the spinach onto a plate, then arrange the tomatoes and avocado on top. Slice the chicken and add on top of the salad. Serve the potato on the side.