I am obsessed with this simple balance bowl. So easy, high in protein and incredibly delicious. The crispy chicken matches perfectly with the creamy avocado sauce and crunch from all the salad veg. It’s a winning dinner. I hope you love it!
Chicken:
chicken tenderloins (2 per person)
2 tsp smoked paprika
1 tsp garlic powder
Sprinkle of salt
Creamy avocado sauce:
3 tablespoons Greek yoghurt
1/2 avocado
2 tablespoons coriander
Toppings:
1 cup lettuce, chopped
1/2 cup brown rice
1/2 cup red kidney beans
1/2 cucumber cucumber, chopped
1/4 avocado, sliced
Slice of lime
Season the chicken tenderloins with smoked paprika, garlic powder and salt. Cook in a medium frypan with a little olive oil until cooked through. Meanwhile, make the creamy avocado sauce by blending the greek yoghurt, avocado and coriander. To assemble the bowls, add the lettuce, brown rice, beans, cucumber, avocado, chicken tenderloins, lime and creamy avocado sauce on top.
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