Chicken and Black Bean Salad
Nutrition per serving
| Calories | 531 kcal |
| Protein | 50 g |
| Carbs | 37.1 g |
| Fats | 20.4 g |
| Saturated Fat | 3.3 g |
| Monounsaturated Fat | 11.8 g |
| Polyunsaturated Fat | 2.7 g |
| Sugars | 6.7 g |
| Fiber | 18 g |
| Sodium | 328 mg |
Ingredients
| Chicken Breast | |
| Black Beans (canned) | |
| Baby Spinach | |
| Cherry Tomatoes | |
| Avocado | |
| Olive Oil | |
| Red Onion | |
| Romaine Lettuce |
1. Preheat the oven to 200 C (392 F)
2. Cut the cherry tomatoes into halves.
3. Dice the avocado.
4. Drain and rinse the black beans.
5. 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 35 minutes.
6. Put the black beans into a microwave proof dish, then microwave for 2 minutes.
7. Lay the spinach and lettuce onto a plate, then arrange the tomatoes, red onion and avocado on top. Add the chicken and black beans on top.