In a shallow bowl, mix together the lime juice, olive oil, chilli flakes and pepper. Dip the chicken in e mixture until well coated. Marinate in the fridge for at least 1 hour. Preheat the grill when ready.
Meanwhile, make the salsa. In a bowl, mix together the onion, tomato, lime juice, garlic, jalapeño pepper, cumin and salt. Let it sit at room temperature for about 1 hour to allow the flavours to mingle.
Put the chicken on a baking tray, discarding excess marinate. Place under the grill, but not too close to the heat, and grill for about 8 minutes on each side, or until cooked through and a fork can be inserted in the chicken with ease and the juices run clear and not pink.
Peel and slice the avocado. Divide the spinach leaves and avocado slices among 4 plates. Whisk together the olive oil and lemon juice, season with salt and pepper and drizzle over the salad. Place the chicken on top, spoon over the salsa, garnish with chopped coriander and serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (265g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 192 (55%)|
|Amt Per Serving||% DV|
|Total Fat 21.4g||29 %|
|Saturated Fat 9.2g||46 %|
|Monounsaturated Fat 8.5g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 100.8mg||31 %|
|Sodium 426.5mg||15 %|
|Potassium 902.4mg||24 %|
|Total Carbohydrate 10.5g||3 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 5g|
|Protein 30.4g||43 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 347
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