Chicken with avocado and pink grapefruit salad

Chicken with avocado and pink grapefruit salad

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With the weather getting warmer, this cafe-style meal gives Thursday nights dinner a citrusy twist.

The ingredient of Chicken with avocado and pink grapefruit salad

  1. 2 pink grapefruit
  2. 1 large avocado, peeled, cut into wedges
  3. 250g bunch watercress, stalks trimmed
  4. 2 tablespoons lemon juice
  5. 2 1/2 tablespoons olive oil, plus extra to brush
  6. 1/2 teaspoon caster sugar
  7. 6 chicken breast fillets (with skin)
  8. 2 tablespoons slivered pistachio kernels*
  9. 250g thick Greek-style yoghurt

The instruction how to make Chicken with avocado and pink grapefruit salad

  1. Preheat oven to 180u00b0C.
  2. Remove grapefruit peel and pith. Holding the fruit in your hand (over a bowl to catch the juice), cut the segments away from the membrane with a small knife. Squeeze the remains to catch extra juice, then set juice aside and place segments in a bowl with avocado and watercress.
  3. Brush the chicken with extra oil and season. Cook in a large frypan over high heat for 1-2 minutes each side until golden. Place on a baking tray and roast for 5-6 minutes until cooked.
  4. Meanwhile, whisk the oil, sugar and 2 teaspoons of lemon juice into the grapefruit juice. Season, then toss with the salad and nuts. Mix the remaining lemon juice with yoghurt and season.
  5. Slice the chicken thickly and serve with the salad and lemon yoghurt.

Nutritions of Chicken with avocado and pink grapefruit salad

fatContent: 564.279 calories
saturatedFatContent: 30 grams fat
carbohydrateContent: 8 grams saturated fat
sugarContent: 12 grams carbohydrates
fibreContent: 12 grams sugar
proteinContent:
cholesterolContent: 59 grams protein
sodiumContent: 152 milligrams cholesterol

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