Parsley Chicken with Cauliflower and Avocado

Ingredients

• Chicken Breast200 g
• Avocado1/4 count (60 g)
• Cauliflower1 cup (110 g)
• Parsley1 tablespoon (4 g)
• Olive Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Heat half the oil in a pan over medium-high heat. Add salt and pepper to the chicken.

2. 2

   Step 2

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

3. 3

   Step 3

   At the same time, chop the parsley and mix with the remaining olive oil.

4. 4

   Step 4

   Once you flip it, add the dressing and continue cooking. Remove once cooked as desired.

5. 5

   Step 5

   In the meantime, cut the cauliflower into small florets, wash and put in a pot with boiling water.

6. 6

   Step 6

   Let boil for 3-4 minutes until tender. Remove, drain and set aside. Add salt and pepper and then lemon juice.

7. 7

   Step 7

   Optional: You can replace some cauliflower florets with broccoli.

8. 8

   Step 8

   Peel the avocado and cut into wedges.

9. 9

   Step 9

   Serve the parsley chicken with cauliflower and avocado on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Parsley Chicken with Cauliflower and Avocado can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.