Chicken and Avocado Salad with Baked Sweet Potato

Nutrition per serving

Calories614 kcal
Protein56.7 g
Carbs47.8 g
Fats21.5 g
Saturated Fat3.5 g
Monounsaturated Fat12.2 g
Polyunsaturated Fat2.8 g
Sugars11.1 g
Fiber13.2 g
Sodium269 mg

Ingredients

Chicken Breast
Sweet Potato
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.