Chicken, Cheese, Egg and Avocado Salad

Ingredients

• Chicken Breast200 g
• Egg1 count (55 g)
• Avocado1/2 count (120 g)
• Parmesan Cheese1 tablespoon (5 g)
• Olive Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Boil the egg in a small pot for 8-10 minutes. Remove, let cook for some minutes, peel and slice.

2. 2

   Step 2

   At the same time, heat half the oil in a pot or big pan over high heat. Cut the chicken into strips and add salt and pepper.

3. 3

   Step 3

   Once heated, add the chicken and brown all its sides over medium heat. This will take 3-4 minutes.

4. 4

   Step 4

   Once browned, lower the heat to medium-low, add some water, cover and steam cook for 6-7 minutes.

5. 5

   Step 5

   Then uncover, let cook for some more minutes until the water evaporates and remove from heat.

6. 6

   Step 6

   In the meantime, peel the avocado and cut into wedges.

7. 7

   Step 7

   Put the chicken, avocado and egg on a plate.

8. 8

   Step 8

   Season with the remaining oil, salt and pepper to taste and then sprinkle with grated Parmesan cheese.

9. 9

   Step 9

   Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken, Cheese, Egg and Avocado Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.