Chilli chicken and avocado salad with Brazil nuts

Chilli chicken and avocado salad with Brazil nuts

Here’s areally tasty recipe, that’s quick easy and doesn’t require heaps of skill.

Matt

Serves 2

  • 2 free-range chicken breasts, cut into strips
  • 1 avocado, peeled and sliced
  • A handful of Brazil nuts, chopped
  • 2 red chillies, finely chopped
  • 2 cloves garlic, crushed
  • 2 limes, zest and juice
  • A handful of coriander leaves
  • 4 spring onions, sliced
  • 2 little gem lettuces, washed and shredded
  • Juice of 1 lemon
  • Sea salt and black pepper

 

Marinade the chicken strips with the lime zest and juice, chilli, and garlic for half an hour, then fry them in a hot pan with just a tbsp of coconut oil until cooked through.

Combine the lettuce, coriander, avocado, spring onions and Brazil nuts in a large bowl, and dress with lemon juice, salt and pepper.
Top with the hot chicken, including the pan juices, and serve immediately.

About Matt Lovell

A sports nutritionist and brand ambassador for Kinetica Sports. Matt also runs his own elite performance based company called Perform and Function.

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