Grilled Fish with Chickpeas, Avocado and Cauliflower

Ingredients

• Chicken Breast150 g
• Chickpeas3/4 cup (150 g)
• Avocado1/4 count (60 g)
• Cauliflower1 cup (110 g)
• Lemon Juice1 tablespoon (15 g)
• Olive Oil2 teaspoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas.

2. 2

   Step 2

   Heat half the oil in a grill over medium-high heat. Season the chicken with salt and pepper.

3. 3

   Step 3

   Once heated, add the chicken and cook each side for 4-6 minutes. Remove once cooked as desired and set aside.

4. 4

   Step 4

   At the same time, cut the cauliflower into small florets and put in the pot with boiling water. Let cook for 3-4 minutes, remove and set aside.

5. 5

   Step 5

   Peel the avocado and cut into wedges. Season with some lemon juice.

6. 6

   Step 6

   Season the cauliflower and chickpeas with the remaining olive oil, lemon juice and a pinch of salt.

7. 7

   Step 7

   Serve with the grilled chicken and avocado.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Grilled Fish with Chickpeas, Avocado and Cauliflower can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.