Free Healthy Recipe - Grilled Chicken with avocado and bean salad

Low GI, Wheat Free

An easy salad to accompany some simple grilled chicken, perfect for those on a detox or who are seeking a delicious, healthy dinner.

1 tbsp mugi miso
1 tbsp olive oil
3 tbsp water
1 tbsp fresh dill
4 small organic chicken breasts, (approx 150 grams each)

First mix the miso with olive oil and combine well. Then add the brown rice vinegar and water to complete the dressing.

Mix the dill into the three tablespoons of miso dressing (reserve the rest of the miso dressing for salad another time). Cut the tomatoes into small cubes, mix into the beans and spring onions and refrigerate for at least 1 hour. Serve the beans on a plate with slices of avocado, a sprinkling of nigella seeds and a drizzle of dressing.

Makes 4 servings

Scale recipe to serves

Prep Time: 20 mins
Cooking Time: 1 hr
Ready in: 1 hr 20 mins

Suitable for:
Dinner, Salad
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Nutritional Information - Per Serve
Kj 2045 kj
Calories 489 kcal
Fat 25.6 g
Saturated Fat 6 g
Total Carbohydrate 11.6 g
Total Protein 49.6 g
Fibre 7.5 g

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