Plat
Grilled Chicken with Roasted Corn & Avocado Salad
30 minPour 1Nutri-Score B€€
B
30 min
30 minGrilled Chicken with Roasted Corn & Avocado Salad
recette de
inspiredwithval
@inspiredwithval
4 recettes
8 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
chicken breast (thin slice, seasoned on both sides)Viandes150 g
paprika (ground)Épices2 g
garlic powderÉpices2 g
onion powderÉpices2 g- Italian seasoningÉpices2 g
avocado oil spray (for the pan)Épicerie5 ml
corn kernels (canned or cooked)Fruits et légumes80 g
avocado (cubed)Fruits et légumes1 morceau
tomato (chopped)Fruits et légumes75 g
red onion (minced)Fruits et légumes40 g
lime (juiced)Fruits et légumes1 morceau- cilantro (minced)Fruits et légumes10 g
salt (to taste)Épices2 g
rice (cooked, for serving)Céréales100 g
par portion
Nutrition
888kcal
- Glucides
- 105 g
- Protéines
- 45 g
- Lipides
- 32 g
ce que vous utiliserez
Ustensiles
Gril
Poêle
Saladier
pas à pas
Préparation
- Étape 1
Season the chicken
- Pat the chicken breast dry and season both sides with paprika, garlic powder, onion powder, Italian seasoning and salt.
- Étape 2
Grill the chicken
- Spray a grill pan with avocado oil spray and heat over medium heat.
- Cook the chicken about 3–4 minutes per side until cooked through.
- Étape 3
Roast the corn
- Spray a small pan with avocado oil spray and roast the corn kernels over medium heat, stirring, until nicely charred.
- Remove from the pan and set aside.
- Étape 4
Make the corn & avocado salad
- In a large bowl combine the roasted corn, cubed avocado, chopped tomato, minced red onion and minced cilantro.
- Squeeze over the lime juice, add salt to taste and mix gently.
- Étape 5
Serve
- Serve the sliced chicken with cooked rice and the corn & avocado salad.
