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.