Chargrilled chicken with risoni salad and avocado

Chargrilled chicken with risoni salad and avocado

By

Need a super-healthy meal to serve friends? This chicken and avo salad is made to order!

The ingredient of Chargrilled chicken with risoni salad and avocado

  1. 1kg Kent pumpkin, deseeded, peeled, cut into 3cm pieces
  2. Olive oil spray
  3. 200g dried risoni pasta
  4. 3 (about 540g) single chicken breast fillets
  5. 1/2 avocado, halved, stone removed, peeled
  6. 2 tablespoons chopped fresh basil
  7. 2 tablespoons fresh lime juice
  8. 1/4 cup continental parsley leaves

The instruction how to make Chargrilled chicken with risoni salad and avocado

  1. Preheat oven to 200u00b0C. Line a baking tray with non-stick baking paper. Place the pumpkin on the lined tray and spray with olive oil spray. Season with pepper. Bake for 1 hour or until tender.
  2. Meanwhile, cook the risoni in a medium saucepan of salted boiling water following packet directions or until al dente. Drain.
  3. Place a frying pan over medium-high heat. Lightly spray both sides of the chicken with olive oil spray. Cook for 4-5 minutes each side or until cooked through. Set aside for 5 minutes to rest. Thinly slice across the grain.
  4. Place the avocado, basil and lime juice in the bowl of a food processor and process until smooth.
  5. Combine the pumpkin, risoni and parsley in a large bowl. Divide among serving bowls. Top with chicken and drizzle over the avocado mixture to serve.

Nutritions of Chargrilled chicken with risoni salad and avocado

fatContent: 432.59 calories
saturatedFatContent: 9 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 45 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 42 grams protein
sodiumContent:

You may also like