Ingredients
For the Salad
1 Avocado
50 g Greek Feta, crumbed
200 g Cherry Tomatoes, halved
¼ cup Fresh Dill, chopped
½ cup Basil Leaves
½ cup Red Onion, thinly sliced
½ Lemon, zest of
1 tbsp White Balsamic Vinegar
1 tbsp Olive Oil
½ tsp Sea Salt
For the Chicken
1 tsp Smoked Paprika
1 tsp Garlic Powder
½ tsp Dried Thyme
½ Lemon, juice of
½ tsp Chilli Powder
400 g Chicken Breast (approximately 2 breasts)
2 tbsp Olive Oil
½ tsp Sea Salt
Method
1
In a bowl combine the smoked paprika, garlic powder, dried thyme, lemon juice,1 tbsp olive oil and salt.
2
Slice the chicken breast into 2cm thick fillets and toss in the bowl to marinate in the spices. Allow to marinate, covered, at room temperature for 1 hour.
3
Dice the avocado into 2cm cubes and add to another bowl with the rest of the salad ingredients. Toss to combine.
4
To cook the chicken bring a large pan to high heat with the remaining 1 tbsp of olive oil, grill the chicken on each side for 3 - 4 minutes until well browned and cooked through.
5
Let the chicken rest for 5 minutes before slicing. Plate up with the salad divided into two bowls and top with grilled chicken. Enjoy!
Ingredients
For the Salad
1 Avocado
50 g Greek Feta, crumbed
200 g Cherry Tomatoes, halved
¼ cup Fresh Dill, chopped
½ cup Basil Leaves
½ cup Red Onion, thinly sliced
½ Lemon, zest of
1 tbsp White Balsamic Vinegar
1 tbsp Olive Oil
½ tsp Sea Salt
For the Chicken
1 tsp Smoked Paprika
1 tsp Garlic Powder
½ tsp Dried Thyme
½ Lemon, juice of
½ tsp Chilli Powder
400 g Chicken Breast (approximately 2 breasts)
2 tbsp Olive Oil
½ tsp Sea Salt