Ingrédients

• 300g chicken breast, cut into bite-sized pieces
• 300g potatoes, washed and diced
• 1 medium ripe avocado
• 100g mixed green salad
• 2 tablespoons olive oil, divided
• 1 lemon, juiced
• 2 cloves garlic, minced
• 1 teaspoon dried rosemary or thyme
• Salt and black pepper to taste

Instructions

1. 1.Preheat your oven to 200°C (400°F). Toss the diced potatoes with 1 tablespoon of olive oil, dried herbs, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until golden and crispy.
2. 2.While the potatoes are roasting, season the chicken pieces with salt and pepper. Heat the remaining 1 tablespoon of olive oil in a pan over medium-high heat. Add the chicken and cook for 6-8 minutes, until golden brown and cooked through.
3. 3.To make the dressing, combine the avocado flesh, lemon juice, minced garlic, a pinch of salt, and 2 tablespoons of water in a blender or food processor. Blend until smooth and creamy.
4. 4.Assemble your bowls. Start with a bed of mixed greens, then top with the warm roasted potatoes and pan-seared chicken. Drizzle generously with the creamy avocado dressing and serve immediately.

Informations nutritionnelles

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