Sliced chicken with avocado and mixed beans
Preparation time: 20 minCooking time: 15 min2 servings
From the article: 10 follicular-phase recipes: breakfast, salads and everyday meals
Ingredients
2 Servings
- 2 chicken breast fillets (about 150 g each)
- 2 tbsp olive oil
- 1 lime, zest and juice
- 1 tsp smoked paprika
- ½ tsp ground cumin
- 200 g fresh green beans
- 1 can black beans (240 g drained weight)
- 100 g sweetcorn, canned or from the cob
- 1 red onion
- 150 g cherry tomatoes
- 1 red chilli
- 1 avocado
- ½ bunch coriander or parsley
- 1 pinch salt
- 1 pinch pepper
Instructions
- 1Flatten the chicken to about 2 cm thick and rub with 1 tbsp olive oil, lime zest, paprika, cumin and salt. Marinate for 10 minutes.
- 2Trim the green beans and boil in salted water for 4 minutes, continuing as needed until thoroughly cooked. Cool under cold water and halve.
- 3Thinly slice the onion and marinate in lime juice and a pinch of salt for 5 minutes. Quarter the tomatoes, finely chop the chilli, dice the avocado and chop the herbs.
- 4Mix both types of beans, corn, tomatoes, chilli and onion with its lime juice and the remaining oil. Gently fold in avocado and season.
- 5Heat a frying pan well and cook the chicken for 4 to 5 minutes on each side, until cooked through. Rest on a board for 5 minutes and slice diagonally.
- 6Arrange the chicken over the bean salad and scatter with herbs.
Nutrition: 560 kcal · 45 g protein · 38 g carbs · 25 g fat
