Chicken with Avocado and Carrot and Bell Pepper Salad

Ingredients

• Chicken Breast200 g
• Avocado1/2 count (120 g)
• Carrot1/2 medium (30 g)
• Mustard1 teaspoon (5 g)
• Lemon Juice1 tablespoon (15 g)
• Olive Oil1 tablespoon (10 ml)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   Heat half the oil in a pan or grill over medium-high heat. In the meantime, add salt and pepper to the chicken breast.

2. 2

   Step 2

   Once heated, add to the pan and cook each side for 4-6 minutes.

3. 3

   Step 3

   Remove once cooked as desired.

4. 4

   Step 4

   At the same time, heat a pot with a pinch of salt over high heat.

5. 5

   Step 5

   Peel and dice the carrot.

6. 6

   Step 6

   Once boiling, add the carrot and boil for 6 minutes. Remove and drain.

7. 7

   Step 7

   Peel the avocado and then dice once part and cut into wedges the other.

8. 8

   Step 8

   Chop the bell pepper, mix with the carrot and diced avocado.

9. 9

   Step 9

   For the dressing, mix the mustard with lemon juice and remaining olive oil. Add salt and pepper.

10. 10

    Step 10

    Serve the chicken with avocado and salad on a plate. Serve with the dressing.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken with Avocado and Carrot and Bell Pepper Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.