Double 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:
Super Quick
•Family Friendly
•Protein Rich
Allergens:
Milk
•Mustard
•Egg
The quantities provided above are averages only.
Total10 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
520 grams
Diced Irish Chicken Breast
1 unit(s)
Avocado
120 grams
Salad Leaves
2 unit(s)
Tomato
1 pack(s)
Sweetcorn
110 grams
Yoghurt
(Contains: Milk)
1 unit(s)
Grated Italian Style Hard Cheese
(Contains: Milk)
2 sachet(s)
Paprika
(Contains: Mustard)
2 sachet(s)
Mayo
(Contains: Egg, Mustard)
2 unit(s)
Garlic
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)2911 kJ
Energy (kcal)696 kcal
Fat32.8 g
of which saturates7.3 g
Carbohydrate30.3 g
of which sugars13.6 g
Dietary Fiber4.4 g
Protein73.7 g
Cholesterol0 mg
Salt4.59 g
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
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.
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