Name: Chicken, baby spinach and beetroot salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 600 gram chicken thigh fillets; 100 gram baby spinach; 425 gram can baby beetroot, drained, halved; 400 gram can chickpeas, drained, rinsed; 1 avocado, cut into 1cm cubes; 1/4 cup (60ml) extra virgin olive oil; 2 tablespoon lemon juice

Chicken, baby spinach and beetroot salad

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Serves 4

Prep

Cook

10M

Total

15M

Ingredients

600 gram chicken thigh fillets

100 gram baby spinach

425 gram can baby beetroot, drained, halved

400 gram can chickpeas, drained, rinsed

1 avocado, cut into 1cm cubes

1/4 cup (60ml) extra virgin olive oil

2 tablespoon lemon juice

Method

1.Heat a lightly oiled frying pan on high. Cook chicken for 4 mins each side until browned and cooked through. Remove and cut into chunks.

2.Combine spinach, beetroot, chickpeas and avocado in a bowl. Top with chicken . Drizzle with oil and lemon juice, season and serve.

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