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Grilled Chicken with Roasted Corn & Avocado Salad
30 minServes 1Nutri-Score B€€
B
30 min
30 minGrilled Chicken with Roasted Corn & Avocado Salad
what you need
Ingredients
chicken breast (thin slice, seasoned on both sides)Meat150 g
paprika (ground)Spices2 g
garlic powderSpices2 g
onion powderSpices2 g- Italian seasoningSpices2 g
avocado oil spray (for the pan)Pantry5 ml
corn kernels (canned or cooked)Produce80 g
avocado (cubed)Produce1 piece
tomato (chopped)Produce75 g
red onion (minced)Produce40 g
lime (juiced)Produce1 piece- cilantro (minced)Produce10 g
salt (to taste)Spices2 g
rice (cooked, for serving)Grains100 g
per serving
Nutrition
888kcal
- Carbs
- 105 g
- Proteins
- 45 g
- Fat
- 32 g
what you’ll use
Tools
Grill
Frying pan
Mixing bowl
step by step
Method
- Step 1
Season the chicken
- Pat the chicken breast dry and season both sides with paprika, garlic powder, onion powder, Italian seasoning and salt.
- Step 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.
- Step 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.
- Step 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.
- Step 5
Serve
- Serve the sliced chicken with cooked rice and the corn & avocado salad.
