The flavours of Summer! A refreshing mix of flavours thrown together to tantalize the taste buds!
If your anything like me, one, I almost always have to have something on my serving of meat! Two, I love the sweetness of beetroot thrown into a salad and three, I love a big meal that contains all I need and feels light when I’m finished! Greens and salad, all the colours of the rainbow, lean protein, the chicken breast and good fats being the avocado and extra virgin olive oil to cook in.
Nothing better than a quick meal, full of taste thrown on a plate, gotta love rustic!
Gluten Free
(Always check the labels to be sure on dressings!)
Serves 4
Ingredients
Chicken:
- 2 fresh skinless chicken breasts
- 1 Hass Avocado
- 1 tsp fresh lime juice
- 4 tbs Parmesan cheese
- 1 tbs extra virgin olive oil
Beetroot Salad:
- 1 x 400 g tin whole baby beetroot
- 2 cups mixed green lettuce leaves, washed
- 1 carrot, peeled
- about 12 cherry tomatoes, halved
- 1/2 red onion, sliced then slices cut in half
- 1/3 continental cucumber
- 1/4 cup sliced almonds to serve
French Aioli
- 1/2 cup light Greek yoghurt
- 1/2 tsp crushed garlic
- 1 tsp fresh squeezed lemon juice
- 1 egg yolk
- 1 tsp Dijon mustard
- 5-6 tsp fat free french salad dressing, gluten free (gives it the extra tang!)
Method:
Preheat oven 160 degrees celcius.
Mix together the French Aioli ingredients in a bowl with a fork then set aside in the fridge.
Cut each chicken breast horizontally in half.
Add oil to fry pan and heat. Cook chicken on low so it cooks tender. Cook for 8 – 12 minutes, turning occasionally. until lightly browned, (Chicken should be white all the way through).
In the mean time, peel and slice avocado and set aside.
Prepare your salad ingredients, leaving the almonds aside. Wash salad before cutting.
Using a peeler, peel fresh carrot into ribbons. Halve the tomatoes and baby beetroot, slice the onion and cucumber.
Place all salad ingredients together in a bowl and mix through French Aioli dressing to create a soft salad once it sits. You can leave this step and put the dressing on top of the salad when plating the chicken if you prefer.
Remove chicken from pan. Using tongs pull apart chicken into pieces and place on an oven proof baking dish with baking paper, lightly spray paper with olive oil to avoid the chicken sticking.
Sprinkle lime juice over the chicken.
Arrange avocado pieces on top of the chicken and sprinkle with Parmesan cheese.
Bake in the oven for 5 minutes or until cheese has melted.
Serve chicken alongside beetroot salad.
Garnish with almond slices.