[GFYF] NZ Lemon Pepper Chicken & Asparagus Salad

Name: [GFYF] NZ Lemon Pepper Chicken & Asparagus Salad with Avocado
Total time: 15 min
Yield: 2
Cuisine: New Zealand
Ingredients: 1 Asparagus; 1 Avocado; 2 Garlic; 320 g Chicken Breast; 1 sachet Lemon Pepper Seasoning; 1 packet Mixed Salad Leaves; 1 drizzle olive oil; ½ tbs honey; 1 drizzle balsamic vinegar

with Avocado

Get up to $175 off

Zest up the dinner table with succulent chicken breast, coated in our tangy lemon pepper seasoning. Team it with the ultimate green salad made up of tender asparagus stems, leafy greens and creamy avocado for a light, yet flavour-packed meal.

Tags:

Under 30g carbs

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total15 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

Asparagus

Avocado

Garlic

320 g

Chicken Breast

1 sachet

Lemon Pepper Seasoning

1 packet

Mixed Salad Leaves

Not included in your delivery

1 drizzle

olive oil

½ tbs

honey

1 drizzle

balsamic vinegar

Nutrition Values

Calories399 kcal

Energy (kJ)1670 kJ

Fat21.6 g

of which saturates3.7 g

Carbohydrate9.6 g

of which sugars7.2 g

Dietary Fibre6 g

Protein40.4 g

Sodium480 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Frying Pan

Cooking Steps

Trim ends of asparagus and cut in half.
In a large frying pan, heat a drizzle of olive oil over medium-high heat.
Cook asparagus until tender, 5-6 minutes. Add a dash of water to pan to help asparagus cook. Transfer to a large bowl, season and allow to cool slightly.

Meanwhile, slice avocado in half, scoop out flesh and roughly chop.
Thinly slice garlic.
Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.

When the asparagus is cooked, wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). In the last minute of cook time, add lemon pepper seasoning and garlic, and cook until fragrant.
Remove pan from heat, add the honey, turning chicken to coat.

TIP: The chicken is cooked when it is no longer pink inside.

To the bowl with cooled asparagus, add mixed salad leaves, avocado, a drizzle of olive oil and balsamic vinegar. Toss to coat and season to taste.
Slice chicken.
Divide asparagus salad and lemon pepper chicken between plates. Enjoy!