Smokey Chicken & Charred Broccoli Salad
with Avocado & Honey-Mustard Dressing
Keep tonight’s meal fresh and fabulous with this wholesome delight! Smokey grilled chicken pairs perfectly with a vibrant super green salad loaded with crispy air-fried broccoli and creamy avocado. Tossed in a zesty dressing and drizzled in herby mayo, it’s a light, flavourful meal that’ll have you coming back for seconds.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Mixed Salad Leaves
1 packet
Honey-Mustard Sauce
(Contains: Soy, May contain traces of allergens, Milk; )
1
Avocado
320 g
Chicken Breast
1
Broccoli
2
Garlic
1 sachet
Kiwi Spice Blend
1
Lemon
1
Spring Onion
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Cut broccoli into small florets, then roughly chop stalk. • In a medium bowl, combine broccoli, a pinch of salt and a drizzle of olive oil. • Set air fryer to 200°C. Place broccoli into the air fryer basket and cook for 5 minutes. Shake the basket, then cook until tender, a further 5-10 minutes. TIP: No air fryer? Preheat oven to 220°C/200°C fan-forced. Prepare broccoli as above. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, finely chop garlic. Slice avocado in half, scoop out flesh and roughly chop. Slice lemon into wedges. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a second medium bowl, combine chicken, Kiwi spice blend and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. Transfer to a large bowl. • Return frying pan to a medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). TIP: Chicken is cooked when it's no longer pink inside.
• Slice smokey chicken and spring onion. • To the bowl with garlic oil, add the honey and a generous squeeze of lemon juice. Season to taste. Add mixed salad leaves, broccoli and avocado, then toss to combine. • Divide super green salad between bowls. Top with smokey chicken. • Drizzle with honey mustard sauce. Sprinkle with spring onion, Serve with any remaining lemon wedges. Enjoy!
