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Chicken and Avo Loaded Bowl

Chicken and Avo Loaded Bowl

with salad in yogurt dressing

This one's specially for those who love fresh and colourful food! A loaded bowl featuring creamy avocado, perfectly seasoned chicken and a gorgeous yoghurt-based dressing.

Tags:
Family Friendly
Protein Rich
Super Quick
Calorie Smart
Allergens:
Milk
Senf
Egg

The quantities provided above are averages only.

Total10 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

260 grams

Diced Irish Chicken Breast

1 unit(s)

Avocado

120 grams

Salad Leaves

2 unit(s)

Tomato

1 pack(s)

Sweetcorn

110 grams

Yoghurt

1 unit(s)

Grated Italian Style Hard Cheese

2 sachet(s)

Paprika

2 sachet(s)

Mayo

2 unit(s)

Garlic

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

Nutrition Values

Energy (kJ)2335 kJ
Energy (kcal)558 kcal
Fat31.4 g
of which saturates6.9 g
Carbohydrate30.3 g
of which sugars13.6 g
Dietary Fiber4.4 g
Protein42.5 g
Salt4.4 g
Trans Fat3.1 g
Potassium631.8 mg
Calcium114.7 mg
Iron0.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Sieve
Grater

Cooking Steps

Fry the Chicken
1
  • Place a large pan over medium-high heat with a drizzle of oil.
  • Once hot, add the chicken and paprika. Season with salt and pepper.
  • Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

2
  • Trim the salad leaves, then chop into bite-sized pieces.
  • Peel and grate the garlic (or use a garlic press).
  • Drain the sweetcorn in a sieve.
  • Halve the tomatoes and cut each half into four wedges.
  • Halve the avocado and remove the pit. Use a tablespoon to scoop out the flesh onto a board then thinly slice.
3
  • In a salad bowl, mix the yoghurt, garlic, mayo and a drizzle of oil to make the dressing.
  • Toss the dressing with the salad leaves, sweetcorn and tomatoes.
  • Season to taste with salt and pepper
4
  • Divide the salad between bowls or deep plates.
  • Arrange the avocado and chicken on top.
  • Finish with a sprinkling of Italian hard cheese